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We 

American Waiter 

Instructions in American and 
European Plan Service, Banquet 
and Private Party Work 



Bi) John B. Goins 



THIRD EDITION 

Revised and Enlarged 



PART I. 

Copyright 1908. by John B. Goins 
Copyright 1914, by John B. Goins 



Published by 

The Hotel Monthly Press 

123 North Wacker Drive 
Chicago 6, III. 



INTRODUCTION TO THE FIRST 
EDITION. 



The title of this little handbook for waiters 
describes its object. It is in no sense a text- 
book, but is a synopsis of a series of lessons 
given by me to my class. My endeavor has 
been to make my pupils familiar with every 
branch of dining room service, a knowledge of 
which would otherwise require years of experi- 
ence to gain. 

The menus given in these lessons were prac- 
tically illustrated with every article required 
for the service, and I believe I have given ev- 
ery detail with sufficient clearness to enable 
any student or waiter of average intelligence 
to follow them, whether he has had the ad- 
vantage of the practical drill or not. 

In dining room service, as in every other 
field of labor, there is no royal road to success, 
and high positions are reached only by those 
who have worked to win them and have been 
quick to seize every means of advancement 
within their reach, TTiese lessons, whch are the 
result of my own experience in ever}'- depart- 
ment of the work, have proved so satisfactory 
to my pupils that I have been induced to print 
them, in the hope that they may be a help to 
those who are desirous ofjjj;glJtfjiiM| them- 
selves for positions of truM ant^esp( fcibility 
in the profession. || J. ^. G. 

Replace lost copy 




h- 



INTKODUCTIOM TO THE 
SECOND EDITION. 



In revising this book my aim has been to 
add such service as will continue to meet the 
requirements of the American plan hotel. 

Owing to the fact that the American plan 
hotels are trying hard to keep pace with the 
European hotel restaurant and cafe service, 
you will find the American plan hotels of to- 
day are giving (on a small scale) practically 
the same service as that of the high class 
restaurants and cafes. And it is the desire of 
the manager and proprietor to find tJie Ameri- 
can plan waiter who is equal to tJie changes 
and can readily grasp the idea of such service. 

It is really necessary that all waiters should 
be able to handle all new lines of service that 
become popular from time to time; and, as 
I have mentioned in previous articles, it is the 
traveling waiter who is best educated in all 
branches of service. The proprietor, manager 
and steward take extensive trips (tours '^f ob- 
servation) visiting different hotels and cafes; 
and their object is to acquaint themselves with 
what other hotels are doing. But, I am sorry 
to say, if HE, the proprietor, must inject the 
new ideas he finds, into YOU, the waiter, they 
come more as a reprimand, because you are 
not up to the standard of the new ideas of 
service. 

Aud to those who do not travel, I trust you 
may find in this book many useful ideas which 
will carry you over the bridge. J. B. G. 



DEESS 

Many waiters who think they are first-class 
in every respect do not know what garments 
should constitute a waiter's outfit. Every first- 
class waiter should own 

One black serge jacket, 

One black low cut vest, 

Two white jackets, 

Two or three pairs doe or cheviot black 
pants. 

One full dress coat and vest, 

One Tuxedo coat, 

One low cut white vest. 

Two pairs white gloves. 

Two black bow ties, 

Two white ties. 

One pair of good shoes with rubber heels, 

Six white shirts, cuffs and collars. 

Shirts should be changed as often as twice 
a week; collars four times. In winter, under- 
wear should be changed twice a week, and in 
summer, daily. The reason for this is evident, 
as from the nature of a waiter 's work it is 
impossible not to perspire; and a garment 
saturated with perspiration is unfit to wear 
another time in the dining-room. 

Every waiter should own a corkscrew; also a 
lead pencil. 

YOUE APPEARANCE 

Is the first impression. If you want work 
apply in the best condition possible. Apply 
in neat black clothes, pants creased, white 
shirt, shoes polished, cuffs, black tie, teeth and 
finger nails clean, your face clean shaven. If 



2 THE AMERICAN WAITER. 

you wear mustache keep your hands off of it 
when talking, which is an indication that you 
will do so in dining-room. 

WHEN TO APPLY FOR WOEK. 

The usual hour to apply for position as 
waiter is between 9 and 10 a. m. ; never in 
the afternoon, unless requested to do so. A 
waiting-room is provided for such help, so 
never present yourself at the dining-room 
door. 

No two hotels are run under the same rules. 
In all your traveling you will find many ups 
and downs, trials and tribulations, and nothing 
should excite or disturb you that happens in 
your capacity as a waiter. With the eighteen 
years' experience I have had I have found, 
from the beginning until this present time, that 
I have been getting the worst of it at all times 
in a hotel; and, my dear sir, if you expect to 
climb the ladder of success, expect always to 
get the worst of it while you are a waiter, or 
in any other public service, as a servant. So 
make the very best of your situation; if it 
only pays you $1.25 a week, work faithfully, 
conscientiously, as if you were getting a good 
salary. Next, you must make up your mind 
to be governed by the rules and regulations of 
the house. Eespect its officers. The steward is 
in charge of the kitchen, and sometimes from 
sub-cellar to garret. His word is law; and if 
you expect to work you must conduct yourself 
accordingly. 

When you have been hired you will be given 
a locker to place your belongings in; then 
you will be taken to the dining-room, and, no 
matter if you are an experienced waiter, you 
must be shown around, first through the din- 
ing-room, then the kitchen. You are shown the 
tray racks first, then a place to deposit all 
soiled dishes. For the breakfast you locate 



THE AMERICAN WAITER. ' 3 

the broiler, the fry cook and the bake-shop. 
For dinner the roast, entrees, vegetables, etc. 
Then your attention is called to printed rules, 
and the steward is pointed out to you. By this 
time you should be able to take care of your- 
self in the kitchen. Next we present you to 
the head waiter, w^ho presents you to his 
officers, and assigns you to a watch. The cap- 
tain of your watch will be responsible for your 
appearance, and has the authority to tell you 
to remain down-stairs if your condition is not 
up to the standard. 

Roll call at 12:30, every waiter in line in- 
spected. A short lecture on service and your 
appearance, reminding you of any bad service 
rendered in previous meals, informing you of 
your breakages, charges, etc. 

BRANCH WORK. 
Every waiter is expected to do side work, 
such as wash windows, clean paint and chairs, 
scrub or mop; also prepare relishes such as 
cucumbers, lettuce, radishes, celery, etc. In 
strictly up-to-date hotels, however, such is done 
by girls, but if you are ever called on to do 
such, do it with a good will, for I have done it. 

WATCH DUTY. 
Your next duty is to adapt yourself to the 
different watches and time. In a metropolitan 
hotel there are generally three watches, the 
morning watch, due at 5 a. m., whose duty is 
to sweep, dust, set up room and serve all early 
breakfasts; the day watch 6 a. m., serve 
breakfast until 10:30; and the middle watch, 
due 7 a. m., and remaining on duty until room 
closes after dinner, usually about 3 p. m. 
(with the exception of an hour's recess for re- 
dressing betweeen 11:30 and 12:30). Then 
serves 5 o'clock dinner in ordinary, off at 
12 p. m. Then there is the close or "mule" 



THE AMERICAN WAITER. 



watch (assigned from the middle watch) on 
duty all day and until 1 o'clock next morning; 



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5 



serving all night officers such as night clerk, 
head bellman, elevator man, night engineer, 
and night chambermaid ; and also, in some 



THE AMERICAN WAITER. "t 

places, wash all silver and place in vault. Due 
again at 8 a. m. (thus allowing for the extra 
hour worked the previous day). 

The above is adapted for large first-class 
hotels and is illustrated in diagram No. 1. 

For the average American plan hotel, where 
the meal hours are short and regular, watches 
are usually arranged as showh in diagram 
No. 2. 

To maJce time is the best evidence that you 
want to be a waiter. 

* * ■* 

TO CLEAN AND POLISH SILVER. 

Knives, forks, spoons: Use whiting, dry- 
rub silver to a high polish with flannel cloth. 

For filigreed silver use silver brush. 

When silver is tarnished either from being 
long out of use or from gas, make a thin 
paste, rub silver until tarnish removed, then 
polish with dry whiting. 

COPPER. 
Clean with rock salt and vinegar. 

BEASS. 

Use Putz pomade, a preparation sold by 
druggists. 

WATER BOTTLES. 

Use potato cut in dice shape, also shot or 
gravel. Use strong soap suds. Use brush for 
neck. ^ 

VINEGAR BOTTLES. 

Same as water bottles. 

OIL BOTTLES. 
Dissolve one quarter can concentrated lye in 
half a gallon hot soap suds; fill bottles, let 
stand until oil rises from bottom, then wash 
in hot soap water. Rinse in hot water. Place 
in oven until bottles are hot; remove until 
cool; ready for oil. 



6 THE AMERICAN WAITER. 

SALT AND PEPPEE SHAKERS. 
Same as water bottles. Use brush if cut 
glass. 

« * * 

A CURE FOR RANCID OIL. 
Boil with one potato; let cool. In summer, 
use very few cruets. 

TRAINING THE EAR AND EYE. 

Train your ear to a light signal by a tap on 
a piece of paper; let that signal be so effec- 
tive that it can be heard above the clatter of 
dishes or the buzzing of speech by guests. 

Always keep a watchful eye on the officers, 
so that if your presence is needed it may be 
had without the notice of guest. 

CHAIR LESSONS. 

When assisting guest to rise from chair 
never draw chair from under him until he is 
on his feet; and never take chair from the 
floor. 

Never advise or offer any information in re- 
gard to seats at your station; refer all such 
to the officers of the room. Your duty is to 
serve and not to seat guests. 

THE SEATING PROBLEM. 
The head waiter controls the seating of 
guests in the dining-room. He has his reasons 
for seating different people at different tables; 
he has his reasons for reserving certain seats 
and tables; and in order to run the dining- 
room successfully, the waiters must not inter- 
fere in the seating of guests; that is, they 
must not offer seats except as directed by the 
head waiter. It is the waiter's business to 
serve, not to seat, or to offer any information 
concerning seats at his particular station. The 
waiter should refer guests who ask him fol 
such and such seats to the head waiter. The 



THE AMERICAN WAITER. « 

hotel, for instance, may have distinguished 
guests for whom special seats should be re- 
served. The head waiter is informed of this 
and makes special provision for reservations. 
Then, too, there is a need of discretion in 
seating people, strangers to each other, at the 
same table, or in grouping parties of friends. 
Unless the head waiter has complete control 
in this respect, he cannot give good service. 

There are some few hotels I have heard of 
where even the head waiter does not control 
the seats; but these are houses where there 
are sufficient dining-room accommodations to 
have a seat reserved for every guest. When 
the guest registers he is assigned to room and 
a seat in the dining-room is reserved for him 
also at the same time. Thus, the guests 
who have the highest priced rooms are assigned 
to the best seats in the dining-room, and the 
head waiter has his seating board, so to speak, 
corresponding with the room board in the 
office; and when the guest enters the dining- 
room he is given the seat to which he has been 
assigned. This condition, however, is only in 
family hotels, or resort houses where guests 
make prolonged stay as a rule. In such case 
the head waiter understands when he is en- 
gaged what the conditions are, and he has no 
right to find fault with such conditions, but 
to work faithfully under them and to see that 
the waiters give uniformly good service to the 
guests assigned to their particular stations. 
TO OPEN OYSTERS. 

Wash. Place oyster in left hand with the 
deep shell in palm. 

Place point of oyster knife at the edge and 
on top of deep shell; press down and in until 
knife slips in. 

Press knife to the far end of shell, then 
draw knife toward you in circle form; then 
from you. 



8 THE AMERICAN WAITER. 

Eaise top shell. Cut oyster loose. Serve on 
deep plate of crushed ice (or regular oyster 
plate). Serve salt, pepper, tabasco sauce, 
horseradish, piece of lemon. 

TO OPEN CLAMS. 

Place in palm of hand. 

Put edge of knife in mouth of clam; press 
knife in with all four fingers; cut through; 
raise shell; cut clam loose. Serve same as 
oysters. 

SERVICE OF CEREALS. 

ROLLED OATS, CKACKED WHEAT, CORN 

MEAL MUSH, PETTIJOHNS', CEEE- 

ALINE, HOMINY GRITS. 

Serve in bowl. 

Place bowl or sauce dish on plate before 
guest. 

Place cereal in deep dish with six-inch plat- 
ter under it. 

Place dish with platter in front of bowl 
with large spoon and teaspoon. 

Serve soft or granulated sugar and cream. 

GRAPE NUTS. 
Serve in sauce dish with sugar and cream. 
By request only, pour hot water over grape 
nuts. 

SHREDDED WHEAT BISCUIT. 

Many ways of serving. Ask guest how he 
likes the biscuit or triscuit. Ordinarily, heat 
the biscuit in oven to restore crispness. Serve 
in oatmeal bowl with pitcher of hot milk and 
small pitcher of cream. Pour the hot milk over 
the biscuit and then a little cream over the 
top of the biscuit, adding a dash of salt. 

Sugar for those who like it. Spoon. 

TRISCUIT. 
Triscuit is not a breakfast food. It is served 
as a toast with butter, cheese or marmalades. 



THE AMERICAN WAITER. \f 

It is a substitute for white flour bread and 
crackers. 

HOW TO MAKE TOAST. 

Most guests are particular about toast being 
served HOT. It is necessary to serve it crisp 
as well as hot, but not hard and brittle. 

Do not cover a plate of toast with a soup 
plate or bowl, as this causes the toast to per- 
spire and get soggy. Use a perforated cake 
cover or a folded napkin. You are liable to 
meet the objections of the linen man or pro- 
prietor if you use napkins for such service; so, 
to be safe, use cake cover. 

In European service, service-napkins are fur- 
nished. 

DRY TOAST, BEOWN. 

Cut square or diamond shape. 

BUTTEEED TOAST, 

Same as dry, only buttered. 
DIP TOAST. 
Dip in hot water. Butter if requested. 
Serve on plate. 

MILK TOAST. 
Cut in squares; set in bowl or soup plate; 
pour hot milk over. Serve. 

FEENCH TOAST. 

Beceipt from J. E. Meister's Vest Pocket 

Pastry/ Boole. 

Cut a stale loaf of bread into square, thick 
slices, saturate them with milk, then dip in 
beaten eggs, with a pinch of salt in it, and 
fry in a buttered frying pan to a light color. 
Dust over with sugar and serve. 

Serve on platter or plate covered. 

Serve soft sugar and syrup. 

CEEAM TOAST. 
Serve on large platter. Service plates in 



10 



THE AMERICAN WAITER. 



front of guest; platter in front of plate, with 
large spoon. 

HOT CAKES. 
Serve all hot cakes on plate with soft sugar, 
syrup or honey. 

WAFFLES. 
Same as hot cakes. 

TO SERVE EGQS. 

Kemember: Soft boil, ordinarily 2 min- 
utes. 

Eemember: Medium boil, ordinarily 4 min- 
utes. 

Kemember: Hard boil, 10 minutes. 
MEDIUM AND SOFT BOILED. 

Serve in egg glass or cup, with six-inch 
plate under glass or cup. Open by permission. 
Do not leave spoon in cup. 

Many guests prefer to eat eggs from the 
shell, and the waiter, when so instructed, will 
serve the eggs unbroken in vegetable dish, or 
on small deep plate. Then you should use 
the regular egg cup or glass. You may find 
few hotels that have them; but you must learn 
to take care of yourself in all cases where the 
proper article to render good service cannot be 
had. Hustle and find the next best article to 
answer the sam.e purpose. A sherry glass or 




DIAGRAM NO. 3 — service op boiled eggs. 

A. & D., broken into cup. 

B., 0. & E., in shell. 

B., makeshift, sherry glass. 

C, makeshift, small whisky glass. 



THE AMERICAN WAITER. 11 

small whisky glass may easily be used to serve 
eggs in shell when the proper cup cannot be 
had. 

HARD BOILED EGGS. 

Eemove shell by running cold water over 
them, then roll, pressing shell. Eemove with 
under skin. Serve in vegetable dish or on 
small plate. 

POACHED. 

Serve in vegetable dish with platter under it. 

POACHED ON TOAST. 
Serve on platter with two separate pieces of 
toast. 

POACHED AND POACHED ON TOAST. 
A difference: Enquire as to whether plain 
or on toast. 

RUM OMELET. 

Serve on large platter to left of meats. 
Ask permission to light it. Move to one side 
of guest, proceed to light and burn the rum. 
SHIRRED EGGS. 
Regular shirred egg dish. 
Place small plate under the egg dish. Serve 
to left of meats. 

SCRAMBLED EGGS. 
Serve on small platter. 

PLAIN OMELET. 
Serve on six-inch platter. 
» # * 

SERVICE OF BOILED EGGS, TOAST AND 
COFFEE FOR BREAKFAST. 

In serving boiled eggs, toast and coffee, first 
place service plate in front of guest, then serve 
coffee (passing sugar, cream, etc., from silver 
tray), then serve toast; then bring eggs to 
table, keeping a small plate under the egg dish. 

Say to guest, ''permit me to open your 
eggs. ' ' 

If the guest wishes you to open them re- 



12 



THE AMERICAN WAITER. 



move the eggs from the table and proceed to 
do so. 

Never leave the same spoon in the egga that 
you open them with. 

TO MAKE AND SERVE TEA, COFFEE, 
CHOCOLATE AND COCOA. 

ICED TEA. 

Cold tea with ice. Serve lemon and soft or 
granulated sugar. 

Serve in goblet or water glass with plate 
under it. 

ICED TEA FOR PARTY OF FOUR. 

To serve iced tea to a party of four in pri- 
vate room it should be very artistically pre- 




DIAGRAM NO. 4. 
Service, iced tea: A., Glass Pitcher; B., 
Bowl of ice; C, saucer of quartered lemons; 
D., Sugar; E., Glasses; F., Sugar Spoon; G., 
Long Spoons; H., Tray. 

pared. Use a fancy glass pitcher. Have pitcher 
cold. Fill half full of lump ice. Then wet. 
the mouth and upper rim of pitcher. 

Fill pitcher with cold tea. 

Cut a lemon in four pieces for side service 
on a saucer; then cut four slices of lemon. 

Dip both sides of each slice in soft sugar, 
then place them at the top of pitcher gar- 



THE AMERICAN WAITER. 13 

nished with a sprig of fresh green parsley 
through each of the slices. 

Serve with bowl of granulated or soft sugar, 
small bowl of cracked ice, four glasses or gob- 
lets, four tea or- mixing spoons. 

ICED COFFEE. 
Cold coffee with ice. Serve with cream and 
sugar. 

TEA. 

Always serve tea in pot accompanied with a 
pot or pitcher of hot water. 

One quarter ounce of tea is suiBeient for an 
ordinary service for one; thus one pound is 
sufficient to serve sixty-four orders. The 
quarter ounce portion is about a heaping tea- 
spoonful. 

First be sure the pot is clean. Then warm 
the pot with a rinse of hot water. Put tea 
in the pot and pour on water that is just at 
the boiling point. Serve at once. 

Tea that has steeped in the pot longer than 
six minutes ceases to be a wholesome beverage; 
but if it is poured into another vessel any 
time up to the six-minute limit, so that the 
tannin from the tea leaves cannot spoil the 
tea, it retains its virtue as a pleasant and 
wholesome drink. 

Serve cup, saucer, cream, sugar, teaspoon. 

Owing to the fact that the habit of tea- 
drinking is growing in favor, and that most 
people now have their likes and dislikes re- 
garding the beverage, the waiter should always 
ask whether the guest prefers green or black 
tea, or, if the different brews are mentioned on 
the bill, which of them he prefers. 

TEA FOR ENGLISH OR FRENCH 
PEOPLE. 
Same as above, except double the quantity 
of tea. . ' 



14 THE AMERICAN WAITER. 

BEEF TEA. 

One teaspoonful extract of beef in teacup; 
add hot water to dissolve; then fill cup or pot, 
stirring at same time. 

Serve with salt, pepper, one cracker^ tea- 
spoon. 

COFFEE (good and strong). 

Every waiter should know how to make good 
coffee. 

One pound best coffee, 

White of one egg, 

Pinch of salt. 

Use coffee sack, 

One gallon boiling water. 

(For medium, one pound good coffee will 
serve for one and a half gallons.) 

CHOCOLATE. 

One dessert spoon prepared chocolate in cup 
or pot. 

Add very little hot water to dissolve; then 
fill pot or cup with hot milk. Serve granulated 
sugar, cream, teaspoon. 

COCOA. 
Same as chocolate. 

SERVICE OF FRUITS. 

Fruit in season means fruit in the season of 
the year in which it comes into the market. 
It is essential that every waiter, and especially 
every head waiter, should know the correct 
method of serving fruit of different kinds. 
At first thought it may seem a very simple 
thing, but in this, as in every other item of 
table service, there is a right way and a wrong 
way, and unless a waiter is acquainted with the 
right method of serving fruit he will be apt, 
through the natural perversity of things, to 
bit upon the wrong way. 

i 



THE AMERICAN WAITER. 15 

STRAWBEEEIES may be served either in 
sauce dishes or individual compotes with china 
or cut glass sauce dishes and teaspoon. Powd- 
ered or granulated sugar and cream accompany 
strawberries. 

Strawberries of unusual size may be served 
with the stem left on them on six-inch plates. 
A spoonful of sugar is placed on the side of 
the plate. Finger bowls should always accom- 
pany strawberries served in this manner. 

BLACKBERRIES, BLUEBERRIES, RASP- 
BERRIES, RED CURRANTS, etc., may be 
served either in sauce dishes or in individual 
compotes with cut glass or china sauce dishes. 
They should be accompanied with cream and 
powdered or granulated sugar. 

APPLES of large size may be served on six 
inch plates; but if the market does not afford 
good apples and there are indications of de- 
cay, it is better to serve them in compotes and 
allow each guest to make his own selection. 

PEACHES that are served whole should be 
brushed and wiped till the fuzz is removed; 
they are then served the same as apples. 

Sliced peaches are served in individual com- 
potes with cracked ice and accompanied with 
cream and soft or granulated sugar. Sauce 
dishes and teaspoon. 

PEARS AND PLUMS are first wiped with 
damp cloth and served in compote with soft 
sugar. Fruit plate and finger bowls. 

NECTARINES, a variety of peach with 
smooth rind. Serve same as peaches. 

GRAPES are served in small sized bunches 
in compotes and should be accompanied with 
grape shears, fruit plate and finger bowl. 

CHERRIES, are served in compote with 
fruit plate and finger bowl. 

GRAPE FRUIT is a kind of large orange 
with a grape-like flavor. To serve: cut cross- 
wise and hollow out the center, in which place 



16 THE AMERICAN WAITER. I 

a teaspoonful of soft sugar and a teaspoonful 
of sherry wine. Fruit plate and finger bowl 
and teaspoon. (Some prefer the grapefruit 
without the wine, and to help themselves to the 
sugar.) 

BANANAS are served in compotes as mixed 
fruit, or fruit in season. Fruit plate, salt and 
sugar, finger bowl. 

BANANAS sliced (with grated cocoanut). 
Serve in sauce dishes; salt, soft sugar and 
cream. 

MANDAEINS, a variety of orange, are 
served in compote as mixed fruit. Fruit knife, 
fruit plate and finger bowl. 

APEICOTS are served the same as man- 
darins. 

OEANGES are served from compote or fruit 
dish with fruit plate. Soft sugar, fruit knife, 
teaspoon, finger bowl. 

"When oranges are sliced the rind is removed 
and the fruit sliced crosswise so as to remove 
the core and seeds. Serve in sauce dishes, or 
on plate. Fruit knife, spoon and soft sugar. 

In serving oranges a guest will sometimes 
order the waiter to squeeze the oranges. Ordi- 
narily, however, a waiter should not squeeze 
oranges ; but, in a case of this kind, where a 
guest orders it to be done and the waiter is 
forbidden to do so by the hotel management, 
he should go to the head waiter and consult 
him and proceed according to his directions. 

CANTALOUPE is served in halves or quar- 
ters from compote with cracked ice. Soft su- 
gar, salt and pepper, fruit plate, teaspoon and^ 
finger bowl. 

WATER MELON is cut in eighths and 
served on plate with knife, fork, soft sugar 
and salt. 

When served from compote the rind is re- 
moved, and is accompanied with soft sugar and 
salt.. Fruit plate, knife and fork. 



THE AMERICAN WAITER. I'i 

JAPANESE PERSIMMONS resemble toma^ 
toes. Serve with plate, spoon and finger bowi, 

PINEAPPLE is removed from the rind by- 
cutting off the top and bottom and inserting a 
thin steel knife betvreen the rind and fruit. 
Lift the fruit out of the rind; slice and place 
soft sugar between the layers and return to 
rind. Place the pineapple upright on plate. 
Serve m sauce dishes, knife, fork, spoon, soft 
sugar and finger bowl. 

BAKED APPLES. Served in sauce dish 
with cream and sugar. Teaspoon. 

STEWED PEUNES. In sauce dish with 
cream. Teaspoon. 

STEWED PEACHES, DRIED. In sauce 
dish with cream, sugar, teaspoon. 

COOKED FRUIT— PEACHES, PLUMS, 
DAMSONS, CHERRIES, PEARS, etc. Serve 
m sauce dish or individual compote with cut 
glass sauce dishes. Cream and sugar when re- 
quired. Tea spoon. 

HANDING THE BILL OF FARE. 

It is customarily the headwaiter's duty to 
present the bill of fare to a guest, but it often 
happens that this item of service must be per- 
formed by another; and a waiter should al- 
ways bear in mind that he should not place a 
menu card, or, in fact, any article whatever, 
directly in guest's hand. There is a reason for 
this as there is for all points of table etiquette. 
A rude or ill-tempered person is quite likely 
to receive what is offered him with a jerk or 
some other unpleasant manifestation, and 
whether it is meant for a slight to the waiter 
or not, that is the way it is usually taken, and 
an attentive obliging waiter is suddenly trans- 
formed into something quite the reverse; 
therefore bills of fare, knives, spoons, etc., 
should always be placed on the table beside 
the plate and never handed directly to the 
guest. 



18 THE AMERICAN WAITER. 

TO AVOID TEOUBLE WITH DISSATIS- 
FIED GUESTS. 

It often happens that a guest will refuse to 
accept his order and will then ask a waiter to 
smell or taste of some article of food that 
displeases him. When this occurs the waiter 
should not attempt to argue the question for a 
moment, but should at once go to the kitchen 
and state the case to the head cook. If the 
cook refuses to provide another order the 
waiter should go to the head waiter and leave 
the responsibility with him. 

AU kinds of people go to hotels and some 
of them have peculiar ways of ordering things, 
especially in the summer when the temperature 
in the kitchen is ninety degrees. Under such 
conditions one of these peculiar people will be 
quite likely to order steak with a little fat on 
the end, and not scorched anywhere, and with 
crisp bacon, accompanying the order with a 
threat that if everything is not brought to him 
exactly as ordered that he will send them back. 
The waiter repeats the order in the kitchen, 
but not the threats, and nine times out of ten 
the broiler will pay no attention to the details. 
If the waiter feels doubtful about serving the 
order he should go to the head waiter and 
show him the steak. The head waiter has the 
authority to use his judgment in such cases, 
and may tell you to serve the steak. If the 
guest refuses to accept it return to the head- 
waiter, who will probably give you a special 
order to the steward, to have steak broiled ac- 
cording to order. But to show yourself equal 
to such emergency, it will be to your advantage 
to try and fill your order pleasantly between 
the broiler and yourself, without the aid of 
the proper officials; for you may make mat- 
ters unpleasant for yourself thereafter with the 
broiler. 



THE AMERICAN WAITER. 19 

(In this connection I would say that in some 
houses the buyer has such a false idea of econ- 
omy that he purchases inferior goods and the 
cooks are obliged to make the best of them, 
and if the guests are dissatisfied the blame 
can only be placed where it belongs.) 

DEPORTMENT. 

In strictly first class hotels waiters are never 
permitted to carry trays over head. But you 
should learn to carry a tray on one hand, and 
let that be your left hand, and strive to master 
the tray; or carry it in both hands to be safe. 

Never run, hop, skip or jump while at work 
in the dining room, but have a lively gait, 
swift and silent, and not calculated to attract 
attention. 

When standing at rest you should never 
place your feet upon the rounds of the chairs 
or lean against the walls, but stand erect. 

Never wait to be told to remove soiled 
dishes from a table, but make yourself gener- 
ally useful. 

Eemain at your station; never leave it unless 
by permission. 

And, above all things, never have too much 
talk for the officers of the room. Keep as far 
away from them as possible and always keep a 
watchful eye on them, so that when needed you 
may know it. 

When signaled move quick. 

If you find yourself late one hour in the 
morning, do not lay off, but report for work; 
for in doing so you may save your position 
and be in time to help your fellow men up the 
hill with a heavy load. 

Keep out of strikes. If you are asked to 
join in a strike for better wages refuse point 
blank. And I would advise you to offer to 
quit; but first explain why you do so, stating 
your reason for quitting is to keep out of 
strikes. 



20 THE AMEKICAN WAITER. 

TAKING A GUEST'S ORDEE. 
A waiter's first duty after a guest is seated 
at Ms station is to serve him with a glass of 
water; and even in so small a matter as this, 
certain rules are to be observed. The glass 
should be held as near the bottom as possible 
without awkwardness, and placed six inches to 
the right of the silver. The next move is to 
quietly pass to the left of the guest and say, 
* ' I will take your order please. ' ' When doing 
this the waiter should stand about two feet 
from the table, with his body slightly inclined. 
When the order is brought to the guest, if he 
should be found holding his newspaper in such 
Q, manner as to obstruct service, the waiter 
should say in a low tone "1 will serve your 
order, please." He should then proceed to do 
so, gauging the space that the dishes are to 
occupy so accurately that they will not have to 
be moved or shoved in any way after they are 
on the table. 

EEQUISITES OF FIRST CLASS SERVICE. 
Service of the very best class is only possible 
with people who have plenty of time, in fact, 
the leisure — who are not obliged to hurry 
through their meals on account of business — 
and for them table service must be a fine art. 
In the first place, every accessory must be in 
perfect keeping with the character of the serv- 
ice — rich and immaculate — and the waiter 
should spare no pains to render himself har- 
monious with his surroundings. Personal neat- 
ness should be his watchword, clean skin, and 
well brushed finger-nails should be the first 
consideration; and no hint of tobacco or any- 
thing else objectionable should be about breath 
or garments. His linen should be spotless. For 
breakfast and luncheon he should wear a Tux- 
edo coat with black trousers, and well polished 
shoes with rubber heels. For dinner, full 



THE AMERICAN WAITER. 21 

dress black suit with white linen and black 
necktie, is the regulation dress. Be particular 
to wear cuffs. 

* * * 

THE CAPTAIN. 

To the head waiter the captain is a very 
important man, more especially in houses 
where a second waiter is not employed. 

The captain's duties are many and trying, 
and much responsibility is vested in him to 
carry out the instructions of the head waiter. 
There are generally three captains — the 
Morning Watch captain, the Day Watch, and 
the Middle Watch captain. The morning watch 
captain is the most important one, and, in a 
house where there is only one captain, he ia 
the backbone to the head waiter. 

The morning watch captain's duty is to 
open up the dining room, and he is in full 
charge of the room until the head waiter comes 
on duty. 

Each captain has under his personal charge 
a number of men, say from six to twenty. Tlie 
morning watch captain and his men are due 
in the dining room at the hours indicated in 
Diagram No. 1. Their first duty is to raise the 
windows to air the room. Each watch is so 
regulated by the captain that each man, or 
squad of men, know their particular duty to 
perform without being told each day. For in- 
stance, three men may be detailed to sweep, 
two to dust chairs, windows, etc.; two men on 
water bottles; one man each to run on knives, 
forks and spoons; a man to trim and polish 
salt and pepper shakers; and then the linen 
man (who generally works on the morning 
watch) : he folds all napkins and places them 
on the tables. 

After the above side work has been per- 
formed, it is about time to open the dining 



22 THE AMERICAN WAITER. 

room proper, or the ordinary, to serve early- 
breakfast. 

The morning watch serves all early break- 
fasts and up to 9.30 a. m., or as indicated in 
Diagrams Nos. 1 and 2. Then they are sup- 
posed to be off watch; unless there is some 
special side work to be done, such as polish 
silver or clean windows, as such work generally 
falls on the morning watch to do. 

The day watch is responsible for the condi- 
tion of the room the balance of the day. 

The middle watch generally sweeps, dusts, 
re-fills water bottles, empties finger glasses, re- 
fills sugar bowls, and is then off duty until the 
next meal hour or roll call. 

The day watch serves all late meals, changes 
all cloths that the previous watch failed to 
change, and puts room in perfect condition. 

Each captain is held responsible for the 
condition of the room each day that he is on 
watch, and the headwaiter looks to him to carry 
out instructions to the minutest detail. The 
captain is the one to suffer for any neglect 
on the part of his men. But the captain's 
job is a stepping place to higher position. 

THE BUSSMAN. 

The bussman has no particular fancy line of 
duty to perform. Generally his work is to 
break ice and place it in the dining room at 
each meal hour; keep the ice bowls filled at all 
times and remove them from the dining room 
after each meal, washing and taking special 
care of them. Generally he sweeps, mops, 
washes windows, carries soiled dishes in but- 
ler's trays from dining room, removes all 
broken dishes that are accidentally broken by 
waiters, keeps all water or muss from dining 
room floor during meal hours, and makes him- 
self generally useful around the dining room. 
In fact, he is generally the head and second 



THE AMERICAN WAITER. 23 

"waiter's messenger boy between dining room 
and kitchen. He also keeps the water bottles 
filled during meal hours, removes all soiled 
napkins from tray racks, assists waiters to give 
prompt service by returning to the kitchen 
for any article forgotten by waiter. He gen- 
erally works with the morning watch. By be- 
ing bright, quick-witted and neat, he is in line 
for promoton as waiter. 

THE WATER BOY. 

Many first-class hotels employ a water boy. 
His duty is to serve the guests with water. 
"When the head waiter seats a guest, it is the 
boy's particular duty to serve each guest with 
a glass of water. But I have found the water 
boy, in a great many instances to be detrimen- 
tal to good service, and, for my part, I would 
rather not have him. It makes a waiter for- 
getful of his first duty; for in a house serving 
one to three hundred persons at a meal, it is 
impossible for one boy, or three boys, to give 
good water service. And a great many times 
the head waiter is reprimanded for the wait- 
er's neglect to serve water. 

A glass of water answers as a flag of peace 
to the head waiter. It indicates that the waiter 
has been at his station. But sometimes the 
water boy may serve water, and the waiter 
may not return to his station for fifteen min- 
utes, which causes a complaint from guest. 

A good bright boy is worth while more 
especially when he has a good knowledge of 
wine service; for his duty then is generally to 
go to and from the bar and serve drinks. I 
knew of one, only one, boy worth while. 

THE LINEN MAN. 

The linen man is a serviceable man indeed 

to a head waiter, as much trouble may be had 

from this important line of branch work, if not 

properly attended to. The housekeeper, pro- 



24 THE AMERICAN WAITER. 

prietor, manager and steward are continuously 
finding napkins and side towels in the kitchen, 
halls and coat room; and the housekeeper is 
generally short on her inventory of table linens 
each month, which ischargedto the dining room. 

The linen man, who is assigned from the 
morning watch, should be a painstaking, trust- 
worthy man. His duty is to carry all linen to 
and from the dining room, and it should be 
counted to him each way. He should buy (ex- 
change) his clean linen piece for piece for the 
soiled linen that he turns in. 

A general shortage seems to always exist in 
linen, and the dining room linen man is re- 
sponsible for it^ as being careless, or not look- 
ing after it properly. I have found the care- 
lessness is sometimes due to the girl employed 
in the linen room who issues out the linen. 
The laundry sends all linen to the linen room in 
stacks of ten, and the girl issues out as they 
come from the laundry, without first counting. 
Often these stacks are short; and sometimes 
they have more than ten napkins to the stack. 

The linen man's duty is to look after all 
linen that is used in the dining room, gather it 
up after each meal, look for it also in the 
waiter's coat room, the halls and kitchen. He 
superintends the changing of cloths and table 
felts, folds all napkins for parties and ban- 
quets, issues all side towels and gathers up the 
same after each meal, issues all rags for clean- 
ing, and tray cloths for private orders or 

parties. 

» ♦ • 

TO SET THE BREAKFAST TABLE. 

Spread felt, then cloth. 

Lay the table as indicated in Diagram No. 5. 

Napkins folded about six-inches square, 
placed straight at edge of table. 

Lay fork tines up; lay knives with sharp 
edges toward napkin. 



THE AMERICAN WAITER. 



25 




DIAGEAM NO. 5. 
The BREAKFAST TABLE: 1, Napkins; 2, 
water bottle; 3, loaf sugar; 4, soft sugar; 5, 
vinegar; 6, oil; 7, water glasses; 8, tea spoons; 
9, salt, pepper; 10, knives (1 steel, 1 silver); 
forks. 

TO SET THE DINNER TABLE. 

Same as Breakfast table (diagram No. 5), 
except placfe soup spoon between knives. 

If oysters in season, oyster fork next to 
knife. 



BREAKFAST ORDER (1). 

Fruit in season 

Oatmeal 

Panned oysters 

Broiled white fish 

In serving an order of this description the 
fruit and oatmeal are brought in first ; the fruit 
in a compote with a fruit plate; the oatmeal 
in oatmeal bowl or saucer with small plate be- 
neath, with similar saucer or bowl on plate for 
service. The accessories are cream, soft sugar, 
fruit knife, spoon and finger bowl. TTie knife 



26 THE AMERICAN WAITER. 

and spoon are of course placed at the right of. 
the plate, finger bowl to the left. 

While the guest is disposing of this course 
the waiter should return to the kitchen and get 
the panned oysters and broiled whitefish, hot 
roll and piece of butter. These should be 
placed on the table in the following order, the 
soiled dishes of the first course having been 
first removed : 

Place service plate. 

Serve oysters on platter; table spoon to the 
right. 

Eemove oyster service. 

Place clean service plate. 

Serve fish on platter. 

Then pass Worcestershire sauce, taking care 
not to shake the bottle. (The waiter should 
never under any circumstances take the cork 
from a bottle of Worcestershire sauce. The 
reason for this is that the guest, not noticing 
the removal of the cork, is more than likely to 
shake the bottle and treat himself to a most 
unwelcome spattering.) 

BREAKFAST ORDER (2). 

Bouillon 

Fruit in season 

Cracked wheat 

Panned oysters 

Serve bouillon first in cup and saucer, with 
six-inch plate under saucer; pass crackers, salt 
and pepper. 

Remove. 

Serve fruit in season in compote; fruit plate, 
finger bowl, etc. (See breakfast order No. 1.) 

Remove fruit service. 

Serve cracked wheat. (See " oatmeal, '* 
breakfast order No. 1.) 

Remove cracked wheat service. 

Serve panned oysters; place service plate, 
then oysters on platter, with table spoon to 
right. Pass salt, pepper, Worcestershire sauce, 
bread. 



THE AMERICAN WAITER. 27 

BEEAKFAST OEDER (3). 
A breakfast order in a strictly fashionable 
hotel, with silver service, -would be rendered in 
the following manner: 

Fruit in season 

Hominy grits 

Broiled shad, maitre d'hotel 

Broiled spring chicken 

French fried potatoes 

Plain bread 

Coffee 

Fruit in season is served in individual com- 
pote, the fruit plate and knife being placed on 
the table first, with soft sugar, etc., at the 
right and finger bowl at the left; after which 
the waiter proceeds to serve the hominy grits 
and cream. 

In a service of this description nothing 
should be served directly from the hand. Each 
article should be placed on the table from a 
small silver server. The habit of using both 
hands at once in serving should be guarded 
against as it is both awkward, and, except in 
rare cases, unnecessary. All small dishes can 
be served from the tray with the right hand, 
and large dishes should be passed from the left 
hand to the right and from the right to the 
table; consequently, serve from left side of 
guest. 

While the guest is engaged with the fruit 
course the waiter should go to the kitchen and 
order the shad and chicken. The shad would 
undoubtedly be prepared and he should set the 
tray with the fish on platter with silver cover, 
eoifee in pot, cream, etc., one slice of plain 
bread, one roll, one piece of butter. Then re- 
turn to the dining room and remove fruit serv- 
ice from the table. 

Serve the coffee, passing cream, etc. 

Then place service plate, knife and fork, and 
return to the tray and bring shad and place 
the platter crosswise on the table and in front 



28 THE AMERICAN WAITER. 

of service plate. Pass salt and pepper. TLe 
shad should be garnished with parsley and a 
slice of lemon. 

The waiter should now return to the kitchqn 
and get the broiled chicken and potatoes. 

Eemove fish service; place breakfast plate. 

Go to tray and get chicken and potatoes: 
Place platter lengthwise on the table in front 
of breakfast plate with potatoes on opposite 
side. 

Pass salt and pepper, and offer to get a 
fresh pot of coffee. 

(In regard to this service I will say that a 
waiter of ten years' experience could serve it 
with comparative ease, but it would certainly 
be hard for a waiter with only the experience 
of a country hotel to acquit himself. The 
waiter should not use a side towel or have one 
in sight while serving a meal in this manner. 
Eoller towels will be found in the kitchen from 
two to three yards long. The dishes must be 
so hot that they can be barely held in the 
hands.) 

BEEAKFAST OEDEE (4). 

Sirloin steak 

French fried potatoes 

Omelet 

Co-ffee 

In many of the hotels of the country a sys- 
tem of economy is practiced that decrees that 
a sirloin steak shall be cut down very small, 
and the greatest art on the part of the waiter 
is necessary in serving it to make it satisfac- 
tory. Care must be taken that it is hot and; 
nicely garnished. 

The steak platter should be placed to the 
right front of the service plate; the omelet 
next on the left and the French fried potatoes 
next. 

If two or three orders are to be served at the 



THE AMERICAN WAITER. 29 

same table the same care must be exercised in 
placing the dishes so that they will not have 
to be moved or replaced 

BEEAKFAST OEDER (5). 

TO SERVE FOUR PERSONS, FAMILY STYLE. 

Fruit 
Oatmeal 
Chops 
Omelet 
Fried potatoes 
Cofee 

Instructions on fruit and oatmeal (see 
breakfast order No. 1). 

Place four breakfast plates in front of guest 
at head of table. 

Place one large platter of chops to right of 
plates; place omelet; then fried potatoes. 

As host helps each plate, serve ladies first. 

Pass salt, pepper, Worcestershire sauce, rolls. 

Place cups and saucers. 

Pass sugar and cream to each guest. 

Serve coffee. 

Refill water glasses. 

(The same service may apply to a party of 
ten or more.) But to make service quick, (if, 
for ten persons, for instance) place five plates 
at each end of table. 

BEEAKFAST OE SUPPER. 

Service of Chops 

Hash 

Potatoes 

Boiled eggs 

Toast 

Cofee 



W THE AMERICAN WAITER. 

. i to SERVE BREAKFAST OR SUPPER. 




DIAGRAM NO. 6. 

1, Breakfast plate; 2, chops; 3, fried pota- 
toes; 4, hash; 5, boiled eggs; 6, toast; 7, but4 
ter; 8, cup and saucer; 9, water glass; 10, 
cream; 11, sugar bowl; 12, coffee pot; 13, 
pepper; 14, salt; 15, one steel knife and one 
silver knife; 16, two forks; 17, tea spoons. 



DINNER. 

Caviar 

Blue-points 

Celery and olives 

Boast heef 

Capon 

Mashed potatoes 

Asparagus 

Green peas 

Ice cream and cake 

Nuts 

, • . . V Cheese 

Crackers 

Cofee 

Caviar is served before the oysters, as it is 
in the nature of an appetizer. 

The service plate should be on the table when 
oysters are served, and celery and olives should 
accompany them. 

The waiter should then pass the relishes, 
horseradish, catsup, vinegar, etc., service being 
from the left. Remove oyster and service 
plate, place hot service plate in front of guest. 



THE AMERICAN WAITEE. 31 

TO SET: A TABLE FOK DINNER SEEVICE. 




6 6 





© ( ■« ) © © 



©" 



DIAGRAM NO. 7. 

1, Napkins ; 2, water bottle ; 3, soft sugar ; 
4, hard sugar; 5, bread tray; 6, crackers; 7, 
tea spoons; 8, water glasses ; 9, three forks; 
10, one steel knife next to napkin, and one sil- 
ver knife; 11, soup spoon, butter spread; 12, 
salt, pepper; 13, oil; 14, vinegar. 



Then serve roast beef to the right front of 
the service plate, capon next on the left, pota- 
toes, green peas, and asparagus on the left 
side. 

In serving the dessert order the ice cream 
is placed down first directly in front of the 
guest, the cake in front of that, with nuts to 
the right, crackers and cheese to the left, and 
coffee at right of plate. 



32 THE AMERICAN WAITER. 

Coffee with dessert is always served in small 
cups, unless otherwise requested. 

When several guests are to be served with 
coffee at the same table the coffee should be 
poured into the cups while they are on the 
tray and served from the tray. 

It is very necessary for a waiter to know ex- 
actly the proper order in which to serve a din- 
ner according to the best established usage, 
and having performed his duty in this respect 
he need not be concerned as to the method in 
which a guest chooses to dispose of the various 
dishes. 



DINNER FOR FOUR, FAMILY STYLE. 

If the above menu is served to a party of 
four in family style, with soup instead of oys- 
ters, four soup plates are placed in front of 
the host. The soup tureen is then placed in 
front of the plates, with ladle to right of 
plates, and the host proceeds to serve his 
guests passing the soup plates to the waiter, 
who stands at his left side, who serves it to 
the guest farthest removed from the host on 
the right. 

On placing the tureen the waiter should re- 
move the cover, taking care that it is placed 
bottom upward on the tureen plate. This 
seems a small item, but if it is not observed 
an unsightly spot on the table linen is sure to 
result. 

The meats and mashed potato are served in 
the same way by the host. 

If instead of all grown people this party 
should consist of two adults and two children, 
the waiter who has the interests of the house 
at heart will exercise discretion in judging of 
the proper amount to be served to the party, 
as very small or half grown-children would not 
require a full-sized cut of beef or capon. 



THE AMERICAN WAITER. 33 

A safe rule to follow where children are at 
table in a party of this size is to serve three 
full sized cuts of both beef and capon. 



DINNER FOR FOUR, FAMILY STYLE. 

Boast beef 
Oyster patties 
Mashed potatoes 
Asparagus 
Peas 
Punch 
Place four dinner plates in front of guest at 
head of table, with sufficient silver, table- 
spoons, etc. 

Then place large platter with four cuts of 
beef to the right of plates. 

Patties next to left of beef on a size smaller 
platter. 

Next place the mashed potatoes. 
Then place four 6-inch plates in front of 
lady, with one large platter of asparagus from 
which the lady will help each plate, to be 
passed by the waiter. 

Peas to be served same as asparagus, only 
in sauce dishes. 

Next serve punch to the right side, with 
small plate nnder glass. 
Teaspoon. 

Pass salt, pepper, bread. 
Refill water glass. 



NOTES. 

In serving fish for dinner always serve on 
small plates. 

You have been instructed to serve asparagus 
on 6-inch plates in serving a party of four. 
The same service may be applied to sweet 
entrees, small patties, corn on cob, etc. 

Serve all stewed vegetables in vegetable 
dishes. 

When serving family style use sauce dishes. 



34 THE AMERICAN WAITER. 

DINNER. (SIX ORDERS.) 

Mock turtle soup 

Sliced tomatoes 

Cucwnibers 

Fillet of red siiapper 

Boast heef 

Turlcey with cranberry sauce 

Peach fritters 

Mashed potatoes 

Asparagus 

Green peas 

St. Julien punch 

Shrimp salad 

Ice cream 

Bates 

Mince, pumpkin and apple pie 

Edam Cheese 

Small coffee 

This lesson is to illustrate the method of 

serving well and quickly six guests separately, 

coming to table at different intervals. 

See Diagram No. 9 — Table of trips to kitchen. 




DIAGRAM NO. 8. 
. Let it be supposed that No. 1 comes in and 
takes his place first. The waiter places glas^ 
of water, etc., and takes order for soup, fish, 
sliced tomatoes, etc. Soup is served first with 
fish to the left; sliced tomatoes and cucumbers 
to the left in sauce dishes or on small plates. 
These being placed, the waiter passes vinegar, 
oil, soft sugar, salt, pepper, Worcestershire 
sauce, crackers, bread, etc., and then takes 



THE AMERICAN WAITER. 



35 



TRIPS 
TO KITCHEN 


SOUP AND 
FISH ORDER 


DINNER 
ORDER 


DESSERT 
ORDER 


IstTRIP 


FO."^ NO. 1 






2nd " 


NO. 4 






3rd " 


NOS. 5and6 


NO. 4 


NO. 1 


4th ■' 




NOS. 5 and 6 




5th " 


NO. 2 




NO. 4 


6th " 




NO. 2 


NOS. Sard 6 


7th " 


NO 3 






8th " 




NO. 3 


NO. 2 


9th " 






NO. 3 



DIAGRAM NO. 9. 

ILLUSTRATING TRIPS TO KITCHEN, 

This diagram may serve to illustrate more 
clearly the waiter's work in the nine trips he 
makes to the kitchen during the time he is 
waiting on the six diners at his table, as de- 
scribed under head of ''Dinner, six orders." 

dinner order from No. 1, and soup order from 
No. 4. 

Goes to kitchen and returns with roast beef, 
turkey, mashed potatoes, green peas, punch, 
etc., for No. 1, and soup order for No. 4. 

Serves soup to No. 4, then removes soiled 
dishes and serves dinner to No. 1. 

Takes dinner order from No. 4, and soup 
order from 5 and 6. By this time No. 1 is 



36 THE AMERICAN WAITER. 

ready for dessert. Waiter removes all soiled 
dishes from before him and crumbs table. 
No. 1 orders ice cream, mince pie, cheese, dates 
and small coffee. 

On returning to kitchen he stops first at the 
pantry and leaves dessert order, and he should 
see that knife for cheese, fork for pie and 
spoons for coffee and ice cream are on the 
tray. 

Eeturning to the dining room he first places 
dessert order for No. 1, and then quickly re- 
moves soiled dishes from No. 4 and serves 
dinner order, then serves soup order to 5 
and 6. 

Goes to kitchen for dinner orders for 5 
and 6. Eeturns to dining room and serves din- 
ner to 5 and 6. 

Guest No. 2 arrives and orders soup, fish, 
etc. No. 4 is now ready for dessert and the 
waiter removes soiled dishes, crumbs table and 
takes his order. 

Waiter returns to kitchen, brings dessert for 
No. 4 and soup and fish to No. 2. 

Serves dessert order to No. 4 first, then 
serves soup and fish to No. 2. Nos. 5 and 6 
are now ready for dessert. Eemoves soiled 
dishes, crumbs table and takes dessert order 
from 5 and 6, and dinner order from No. 2. 

Eeturning to kitchen, stops at pantry, gives 
dessert order for 5 and 6, then proceeds to get 
dinner order for No. 2; on his return to pantry 
picks up dessert order. Eeturning to dining 
room serves dinner order to No. 2, then serves 
dessert order to Nos. 5 and 6, passing finger 
bowl, etc. 

No. 3 has now arrived, orders soup, fish, 
sliced tomatoes, cucumbers, etc. Waiter takes 
soup order to kitchen. 

Eeturning to dining room he serves No. 3 
soup, etc., and removes all soiled dishes from 
Nos. 1, 4, 5 and 6, and sets up table. 



THE AMERICAN WAITER. 37 

No. 2 is now ready for dessert and No. 3 
for dinner. Waiter takes both orders as illus- 
trated, returns, serves dessert to No. 2, then 
dinner to No. 3. 

After No. 3 has been served with dessert 
and the table is empty the waiter proceeds to 
change the table eloth^ if the house is abun- 
dantly supplied with linen; if not and the 
cloth is not nuich soiled, it should be turned 
over and table set up for the next meal. Ev- 
erything about the table should be as spot- 
lessly clean and bright as it is in the power of 
the waiter to make it. 

* * ■* 
REFILLING WATER GLASSES. 

The waiter should remember never to remove 
a glass from the table to refill it. Always fill 
it after the first service, while it is on the table. 
The reason for this is that should a waiter 
remove several glasses at the same time irom 
the table he is quite likely to mix them up in 
returning them, the mere suggestion of which 
is very distasteful to the guest. 
» * # 

DON^T BRING MORE THAN GUEST 
ORDERS. 

Another point to be observed is to take ord- 
ers with exactness and never bring to a guest 
anything he does not order. It sometimes oc- 
curs that a guest does not know how to order 
from a menu card, but even so, the waiter is 
more apt to give offense than to receive 
thanks should he attempt to enlighten him. 
Again, a guest may be of a dyspeptic nature 
and very whimsical about his meals. He may 
order only one or two articles from a bill of 
fare and will be angry if more are brought to 
him; so that the rule to always observe is 
to do exactly as bidden. Should a guest glance 
at the bill of fare and say ** Bring me tha 



38 



THE AMERICAN WAITER. 



whole thing,'* the waiter may do so, but limit 
himself to a small quantity of each article, as 
a full order of everything on the Mil of fare 
would result in unnecessary waste and loss to 
the house. Here as in CYery detail of dining 
room service a waiter must exercise judgment 
if he would be sure of success. 

Should a guest order something that is not 
on the bill of fare, the waiter must go to the 
head waiter for an order for the article before 
taking it to the kitchen. 



cp ® 



® 




DIAGRAM NO. 10. 
Service of Oyster Cocktail Previous to 
Dinner Order: 1 — Six-inch plate; 2 — Cock- 
tail; 3— Crackers; 4— Butter ; 5— Water ; 6— 
Vinegar; 7 — Tabasco sauce; 8 — Salt, pepper; 
9 — Two forks; 10— Steel knife, silver knife, 
soup spoon, butter spread, oyster fork. 




?)® 



DIAGRAM NO. H. 



THE AMERICAN WAITEE. 39 

Service for one of 

Soup 
Fish 

Celery 
Cucumbers 

1, Base anfl soup plates; 2, soup tureen; 3, 
fish; 4, bread and crackers; 5, celery; 6, cu- 
cumbers; 7, butter; 8, soup ladle, steel knife, 
silver knife, soup spoon; 9, water; 10, table 
sauce; 11, oil, vinegar; 12, salt, pepper. 




DIAGRAM NO. 12. 
DINNER. 

Soup 

Fish 

Celery 

Cucumbers 

Service for four. 

1, One service and four soup plates; 2, large 
soup tureen; 3, service plates; 4, celery; 5, cu- 
cumbers; 6, fish; 7, tray of bread; 8, crackers; 
9, water glass; 10, butter; 11, oil and vinegar; 
12, salt and pepper; 13, soup ladle; 14, three 
forks; 15, one steel knife next to napkin, one 
silver knife, table spoon, butter spread. 



40 THE AMERICAN WAITER. 

DINNER FOR FOUR, FAMILY STYLE. 

Chiclcen 

Oyster patty 

Peaches a la conde 

Asparagus 

Potatoes 

Peas 

Corn 

Tomatoes 

Sherbet 




DIAGRAM NO. 13. 
1, Four dinner plates; 2, roast chicken; 3, 
oyster patties; 4, potatoes; 5, asparagus; 6, 
peaches a la conde; 7, four 6-inch plates for 
entree; 8, where dinner plate should be placed 
after helped by host; 9, where entree should 
be placed after helped by hostess; 10, to take 
the place of No. 5 after asparagus platter has 
been removed; 11, glass of water; 12, butter; 
13, water bottle; 14, soft and hard sugar; 15, 
oil and vinegar; 16, salt and pepper; 17, 
bread; 18, four forks; 19, one steel knife, one 
silver knife, one butter spread; 20, three table 
spoons; 21, two forks; 22, three forks; 23, 
one steel knife, one silver knife, one butter 
spread; 24, one table spoon; 25, tea spoon; 26, 
sherbet; x, peas, corn, tomatoes.: 



THE AMERICAN WAITER. 

DIAGEAM NO. 14. 



41 







PA < 




KEY TO DIAGRAM NO. 14.— A, artistic 
service; B, bad service. 

1, Dinner plate; 2, roast beef; 3, chicken; 
4, fritters; 5, asparagus; 6, potatoes; 7, peas; 
8, tomatoes; 9, corn on cob; 10, bread; 11,^ but- 
ter; 12, water; 13, sherbet; 14, salt, pepper j 
15, tea spoons; 16, forks; 17, knives. 



42 THE AMERICAN WAITER. 

CONTEASTING ARTISTIC AND BAD 
SERVICE. 

(See diagram No. 14.) 
Service for one of 

Boast 'beef 

Chicken \ 

Asparagus 
Fritters 

Potatoes : 

Tomatoes 

Peas 

Corn on cob 

Sherbet 



DINNER PARTY OF TWELVE SERVED 
BY ONE WAITER. 

Each year brings to the head waiter new 
problems of service to master with a small 
crew of waiters. 

Many hotels have several party rooms in ad- 
dition to the main dining rooms, and the man- 
agement caters to small parties, which gener- 
ally take place during the busiest hour of the 
dinner meal. Such parties, from the proprie- 
tor 's view, are never so profitable as to war- 
rant the hiring of an extra waiter or waiters 
to serve; and often one waiter will be as- 
signed to serve a party of ten or twelve per- 
sons. It takes a waiter of years' experience 
to carry out such service without some one to 
continuously post him, and a waiter who is 
capable of rendering such service is a jewel. 

For illustration: Mr. and Mrs. B. have ar- 
ranged for a party of twelve persons at 7 
p. m. sharp in Room No. 3, to be served in 
courses, and this is the menu: 

Canape 

Salted almonds Olives 

Blue Points 

Bouillon en tasse 

Planked shad 

Cucumber 

Champagne English mutton chops 

Potatoes, Fits William 

broiled mushrooms, under glass 

Head lettuce salad 

Neufchatel cheese bar te due crackers 

CI6ABS Coffee 



THE AMERICAN WAITER. 43 

The head waiter received notice of the party 
about 10 a. m., together with all instructions 
as to service, decorations, wine, cigars, and 
time of service, and that one waiter only is to 
do the serving. 

After selecting a waiter capable of serving 
such a party, instructions are given him, and, 
after luncheon, the party table is put in order. 

The private rooms should have a buffet and 
a small service table about 2x4 feet. The 
party table should be round, oval, or square. 
Your requisition for. such service would be: 

SILVER. 
16 steel knives 
16 fish knives 
16 butter spreads 
16 cheese knives 
16 small knives 
16 heavy forks 
16 small forks 
16 fish forks 
16 salad forks 
16 oyster forks 

2 olive spoons 

2 nut spoons 
16 bouillon spoons 
16 A. D. spoons 

1 large fish knife, serving 

1 large fish fork, serving 

2 large forks, carving 

2 large knives, carving 

LINEN, ETC. 
1 table felt 

1 linen cloth large enough to cover table 
16 napkins 

3 doilies for bread and wafers 
6 side towels 

1 center piece (guest's property) 

1 large flower vase 
12 water glasses 
12 champagne glasses 

6 salt and pepper shakers 

1 bottle Worcester sauce 

2 bottles tabasco 

1 horse radish 
12 finger bowls 

2 service trays 



44 



THE AMERICAN WAITER. 




1 ice bowl 

1 ice tongs 

2 tray rests 

At 2 p. m. proceed to set the table in the 
following way: 

SEE DIAGRAM NO. I5. 

All table sauces should be in the buffet out 
of sight. 



THE AMERICAN WAITER. 



45 




DIAGRAM 15. 
Table Set for Dinner Party op Twelve 
Persons: A. Flower vase; B. Linen center 
piece; C. Napkin; D. Service plate; E. Steel 
knife, fish knife, butter knife, oyster fork; 
F. Teaspoon; G. Eoast fork, salad fork, two 
amall forks; H. Water glass, champagne glass; 
J. Salt and pepper; K. Ferns and roses. 



46. 



THE AMERICAN WAITER. 



ooooo®ooo@oo 

E) 




H 




^ /^ 




DIAGEAM NO. 16. 

Buffet, Service Table and Tray Eests: 
A. Buffet; B. Service table; C. Tray rests CI 
and C2; D. Fiuger bowls; E. Fish knife and 
fork; F. Service fork; G. Bread tray, cracker 
tray; H. Service trays; J. Ice bowl and tongs; 
K. Water bottle; L. Extra silver; M. Closets 
for linen underneath ; N. Where wine cooler 
stands underneath; P. Matches, cigars, ash 
tray; E. Twelve ten-inch dinner plates. 

At 6 p. m., your table all set and decorated, 
proceed to arrange the silver, wafer and 
bread trays (with doilies on) ; then get salted 
almonds in two cut glass dishes ; also the 
olives, and place them on the party table, 
•with ice on the olives. 



THE AMERICAN WAITER, 47 

At 6:30 proceed to fill water glasses with 
block ice. 

Get one bowl of ice and place it on buffet 
(as in diagram No. 16). 

Then put butter on plates and place thera 
on table at point of knife. 

Get wine cooler and place it under buffet 
(as shown at N in diagram No. 16). 

Fill glasses with water. 

As the hostess generally does her own floral 
decoration, you seldom have such work to do; 
but sometimes flowers are sent and left for the 
head waiter to arrange upon the table. 

You are now ready for service and the guests 
are seated (you have previously notified the 
steward and chef that the party will seat at 
once). 

Now, Mr. Waiter, keep a cool head and let 
me carry you through to success. 

Proceed to the kitchen for canape; return 
to dining room; place tray on tray rest CI. 
Take silver service tray; place on as many 
canapes (which are on eight-inch plates) as it 
can hold. Serve the canape on the service 
plate D, as in diagram No. 15. 

Eefill water glasses. 

Leave the tray on which you brought in the 
canapes on tray rest CI. 

Eeturn to kitchen for Blue points. 

Eeturn to dining room; place Blue points 
on tray rest C2. 

Proceed, if through, to remove canape serv- 
ice, placing soiled dishes on tray CI. 

Serve Blue points. 

Pass tabasco sauce only; other sauces if 
asked for. 

Pass almonds and olives; then wafers, salt 
and pepper. 

Eefill water glasses. 

Take tray CI with soiled canape dishes; 



48 THE AMERICAN WAITER. 

proceed to kitchen; return with bouillon; place 
tray with bouillon on tray rest CI. 

Kemove Blue point service; place on tray 
C2. 

Serve bouillon, and, as in previous course, 
pass wafers, salt, and pepper. 

Refill water glasses. 

NOW YOUB TEOUBLE BEGINS. 

Eeturn to kitchen with tray C2 for planked 
shad and cucumbers. (The shad should be on 
two large planks about eighteen inches long.) 

Get twelve hot plates and twelve cucumber 
portions (which should be on eight-inch plates, 
dressed). 

Eeturn to dining room; place plates and 
cucumbers on service table as shown in dia- 
gram 16. Put the plates in one stack. 

STEP LIVELY. 

Back to kitchen and then return to dining 
room with two planked shad on tray C2. 

Proceed to remove bouillon service, also serv- 
ice plates, and place them on tray CI. 

Stretch out the twelve plates as shown in 
diagram No. 16. 

Take large fish knife and fork; cut each 
shad in six equal pieces, as shown in diagram 
No. 17. Serve each plate with the sixth part 
of a shad ; also with potato, parsley, and 
lemon arranged on plate as shown in diagram 
No. 17. 

After serving all twelve plates, proceed to 
serve the cucumber (which is ready dressed) ; 
then pass salt, pepper and bread. 

Refill water glasses with ice and water. 

Eeplenish ice bowl. 

A little time can be taken between this 
course. Return to kitchen with tray CI (not 
forgetting to take with you the planks the 
fish were on, and the bouillon service also). 



THE AMERICAN WAITER. 



49 




DIAGEAM NO 17. 

Service Planked Shad with Mushrooms 
UNDER Glass: A. Plank; B. Fish (dotted 
lines show where to cut) ; C. Lemon; D. Border 
of mashed potato; E. parsley; F. Eight-inch 
plate, with helping of fish, potato, parsley, and 
lemon on it; G. Mushrooms under glass cover. 



Eeturn to dining room with mushrooms un- 
der glass. 

Eemove fish course, placing it on tray C2. 

Then serve mushrooms. 

Pass wafers and bread. 

Eefill water glasses. 

Eeturn to kitchen with tray C2 for '* chops 
and potatoes." 

Double right back to dining room, as you 
did when you carried the fish plates in, 
bringing back twelve dinner plates for the 
chops, and twelve six-inch plates for the 
potatoes. 

STEP LIVELY. 

Eeturn to the kitchen for the chops, which 
will be on a large platter; and the potatoes, 
also on a platter. 

Serve chops on a large dinner plate about 



50 THE AMERICAN WAITER. 

as you did the fish, only that each chop is to 
be served whole — no cutting. Decorate with 
parsley and lemon (which is on the platter 
when the cooks deliver it to you). Then 
stretch out the six-inch plates for potatoes; 
place a paper doiley on each plate, then the 
potato. Serve to left of chop plate. 

Pass salt, pepper, Worcester sauce, bread. 

BE LIVELY. 

Serve champagne. (Eemove cork from bot- 
tle, as per instruction in chapter on wine 
service.) 

Serve host first by pouring his glass one 
fourth full; then proceed to serve the balance 
of the guests. Finish by filling the host's 
glass, 

EefiU water glasses with ice and water; 
then replenish the wine glasses. 

Now carry out any soiled dishes or silver 
that has accumulated. 

Eeturn to pantry for salad, which should be 
in a large bowl. 

Get twelve cold plates; return to dining 
room.; lay the plates out as you did in the 
previous service and proceed to divide the 
salad into twelve equal parts. 

Guests are now about through with the 
chop?:. 

Do not forget to keep wine glasses replen- 
ished often. 

Eemove chop service. 

Crumb your cloth. 

Serve the salad. 

Pass the wafers. 

Eeturn to kitchen with tray CI for cheese 
and crackers (which should be on six-inch 
plates). 

Eeturn to dining room; remove salad course. 
. Serve cheese; pass wafers or hard crackers. 



THE AMERICAN WAITER, 51 

Eeturn to kitchen with tray C2 with the 
salad course dishes. 

Eeturn to dining room with coffee en tasse. 

Eemove cheese course. 

Serve coffee. Pass sugar and cream. 

Place ash trays to gentlemen. 

Pass cigars, also matches. 

Then serve finger bowls. 



SUBSTITUTES FOR FRESH FISH. 

I have often been asked what to serve in the 
absence of fresh fish; and as I suppose other 
waiters will have to answer the same ques- 
tion I will say, that in the absence of fresh 
fish, which if often out of reach in inland 
towns, the best substitutes are sardines, caviare 
on toast, fried scallops, soft shell crabs, deviled 
crabs, panned oysters, shrimps, terrapin in 
cases, broiled live lobster, lobster a la New- 
burg. 

With raw oysters serve horseradish, sliced 
lemon, tabasco sauce, vinegar, salt, pepper, cat- 
sup, crackers. 

With oyster stew serve pickles, cold slaw, 
bread, butter, catsup, salt, pepper. 

With raw clams serve lemon, crackers, vine- 
gar, tabasco sauce, salt, pepper. 

With steamed clams serve drawn butter, 
salt, pepper. 

With steamed oysters serve drawn butter, 
crackers, lemon, salt, pepper. 

With scallops serve bread, butter, pickles, 
salt, pepper. 

With broiled live lobster serve drawn butter, 
English mustard, Worcestershire sauce. 

Boiled lobster same as broiled live lobster. 

The foregoing is given for the benefit of 
waiters who may be so placed that they have 
no chef to rely on for proper execution, many 
third rate cooks having no idea whatever of 
the accompaniments of the dishes above men- 
tioned except in a general way. 



52 THE AMERICAN WAITER. 

CHRISTMAS DINNER. 

To me, the Christmas dinner seems a per- 
plexing meal for the average waiter to serve 
with dispatch and without confusion. I offer 
the following menu for illustration: 

Blue points 

Celery Salted almonds Olives GherJcins 

Consomme 

Green turtle soup Bisque of oyster 

PlanJced shad TVhitebait Fresh mackerel 

Cucumbers Sliced tomatoes Spanish onions 

Boiled leg Canadian mutton Currant jelly 

Fillet of teef larded 

Boast Christmas turJcey, cranberry jelly 

Mashed potatoes French peas 

Young suclcling pig 

Browned sweet potatoes 

Stewed carrots Piclled beets 

Bom an punch 

Boast venison 

Opossum 

Celery and nut salad Endive and cress salad 

Ice cream Calce Confections Nuts 

Mince pie Pumplcin pie Apple pie 

Boquefort Brie Swiss Edam 

Cofee Tea Milk 

The above is an idea of what some Christ- 
mas bills are, and they have a tendency to 
ujjset the waiter. 

When a guest has had oysters, soup, fish, 
turkey and vegetables, the average waiter, 
after crumbing his cloth, presents his menu 
only to find a fresh order coming as "roast 
pig with sweet potatoes, roast venison, celery 
salad, punch, etc." Such an order seems to 
completely upset a waiter and he scarcely 
knows what to do. 

A word of advice: Proceed to reset the 
table with silver sufficient to complete the 
service, and carry out the second or supple- 
mentary order as you did the first; then, when 



THE AMERICAN AVAITER. 53 

this is finished, remove the dishes, crumb the 
cloth, and present bill for a further order. 
You may then get an order for dessert. 

Remember that the Christmas dinner affords 
opportunity for the guest to feast at the ex- 
pense of the proprietor, and that such dinners 
are more of an advertisement than a money 
making venture for the house. 
# * » 

SERVICE OF RELISHES, SALADS, PRE- 
SERVES, PUDDINGS, ICE CREAMS, 
CAKES, CHEESE, ETC. 

CUCUMBEES. Serve on small plates or 
sauce dishes; pass salt, pepper, vinegar, oil. 

TOMATOES. Same as cucumbers, except 
serve soft sugar. 

YOUNG ONIONS, CELERY, RADISHES. 
Serve in celery dish; small plate; pass salt, 
pepper. 

OLIVES, MIXED PICKLES. Serve in cut 
glass dishes or celery dish. 

COLE SLAW. Serve on small plate; pass 
vinegar, salt, pepper. 

CRANBERRY SAUCE. Serve in sauce 
dishes, to the left side. 

JELLY, PRESERVES. Serve in cut glass 
sauce dishes. 

Serve all relishes to the left of service plate. 

CHEESE. 

[Butter spread or silver knife with all cheese 
service.] 

AMERICAN CHEESE may be served on 
small plate with doily; cheese knife and 
cracker. 

EDAM CHEESE can be served from ball or 
scooped on small plate, but the proper way is 
to serve it from cheese stand with cheese knife. 



54 THE AMERICAN WAITER. 

PINEAPPLE CHEESE may be served from 
ball or plate, with crackers. 

WAUKESHA CEEAM CHEESE is served 
on plate with doily. 

VERMONT SAGE CHEESE is served the 
same as Waukesha. 

SCHWEITZER CHEESE is served on plate 
with doily and cheese knife. 

CLUB HOUSE CHEESE is served from jar 
in which it is sold, with small plate. 

PARMESAN CHEESE is served from jar 
in which it is sold, with small plate. 

SAPSAGO CHEESE is served grated on 
small plate with butter. 

FROMAGE DE BRIE is served on small 
plate with crackers. 

ROQUEFORT CHEESE is served on small 
plate with butter. 

COTTAGE CHEESE is served on small 
plate or sauce dish, with cream, salt and 
pepper. 

NEUFCHATEL CHEESE is served on 
small plate with butter. 




DIAGRAM NO. 18. 
A. Platter; B. Jelly; C. Cheese. 



THE AMERICAN WAITER. 55 

NEUFCHATEL CHEESE AND BAR LE 
DUG JELLY. 

Take as many portions of cheese as desired. 

Mix to a paste with one teaspoonful of corn- 
starch to the roll of cheese. 

Add about half a teacupful of cream to 
every four rolls of cheese. Mix well together 
so that it will pass through a piping bag by 
squeezing. 

Place in a piping bag made of paper, and 
pipe around the platter a pretty border of 
cheese. Then empty four glasses of bar le 
due jelly in the center as shown in diagram 
No. 18. 

NEUFCHATEL CHEESE AND BAR LE 
DUG JELLY. 

INDIVIDUAL ORDER. 

Make cheese in paste as above. Put a por- 
tion on a leaf of lettuce on small plate. 
Serve jelly in jar from which it is sold. 
Pass wafers. 

NEUFCHATEL CHEESE WITH WATER- 
CRESS. 

Place a ball of cheese (made by rolling it 
together) in center of the plate. Place water- 
cress around the cheese. Serve. 

COLONIAL CLUB CHEESE. 

2 portions of Roquefort cheese. 

1 tablespoonful of butter. 

A wineglassful of cream. 

Mix to a paste: then add 

1 jigger of cognac, and continue to mix to 
a good stiff paste. 

If too thin add more cheese. 

Serve on a small plate with lettuce leaf, 
hard crackers and cheese knife. 



56 THE AMERICAN WAITER. 

SALADS. 

Salads are becoming more popular each year 
with the American people. No dinner or 
luncheon seems complete without a good salad. 

A number one oil should be used in mixing 
salad dressings and every waiter should be an 
artist in the line of mixing; for many ladies 
and gentlemen who frequent dinner parties or 
after theater repasts pride themselves on their 
skill in the mixing of some particular dress- 
ing; and it is interesting to watch them do 
the mixing, for the chances are a new wrinklo 

may be learned. 

* * * 

ENGLISH MUSTAED. 

Two tablespoonfuls dry mustard. 

One pinch of salt. 

Juice of three lemons. 

One-half teaspoon soft sugar. 

Mix to a paste with one tablespoonful olive 
oil. 

Add very little vinegar. 

To make a light color, whip one-half teacup 
of cream until thick; add to the above until 
you have a light color. [Also one tablespoon- 
ful Durkee's salad dressing will produce a 
light color.] 

MUSTARD FOR ENGLISH OR FRENCH 
PERSONS. 

Mix with clear water. 

• • • 
FRENCH DRESSING. 

The ingredients: 

A pure olive oil (which seems hard to get. 
The sweet pure oil is tasteless.) 

A good salt (that has not been doctored). 

White pepper (for black pepper has the ap- 
pearance of dirt in oil). 

Vinegar (cider or tarragon). 

Tabasco sauce. 



THE AMERICAN WAITER. 57 

Onion juice. 

Garlic. 

The above are the different articles which 
can be used to mix French Dressing, impart- 
ing different flavors according to taste of 
guest. 

I find it best to avoid the measure idea. 
Good cooks use the fingers for salt and pepper 
when mixing small amounts such as a waiter 
would have to mix. But as the waiter's work 
of this kind is generally done in the dining 
room it is better to use the shakers; but not 
when the salt has been doctored with corn 
starch. 

Use white or red pepper or paprica. 
« * « 
TO MAKE FRENCH DRESSING. 

Use soup plate. 

Half teaspoonful good salt. 

Pinch of pepper. 

A dash or two of tabasco sauce. 

Two tablespoonfuls good vinegar. 

Stir well together until the salt, pepper and 
tabasco sauce are thoroughly incorporated ; then 
add 3 tablespoonfuls good oil, whipping untU 
it thickens. 

You should then have a dressing fit for a 
king! 

The dressing should be smooth (no sign of 
salt or pepper) and the ingredients so blended 
together as to make one wholesome taste and 
no bad effect of oO. 

If garlic is used, take one button on the 
tines of a fork and rub it on the inside of 
the mixing bowl for a few minutes, which 
will impart the flavor to the dressing. 
. • • 

Or, take a crust of bread and rub the garlic 
on the bread. After placing the salad in the 
bowl pour on the dressing, throw in the crust 



58 THE AMERICAN WAITER. 

of bread (which is called a ehapon) and lightly 
toss the salad about until each piece is sat- 
urated with the dressing. 

Do not press the salad down, but let the 
leaves or vegetable fall as gently as they will. 

* * * 

Or, use the same dressing, add a piece of 
Roquefort cheese; incorporate well until there 
are only particles of cheese visible; and you 
have added a flavor much relished by those 
who are fond of Eoquefort cheese. 

TO MAKE ENGLISH DEESSING. 
Add made mustard to French dressing, and 

it becomes English. 

* 

French dressing may be served on the fol- 
lowing salads: Head and leaf lettuce, endive, 
esearole, tomato, cucumber, combination, water- 
cress, chicory, cabbage, cauliflower, brussels 
sprouts, and many other green salads too nu- 
merous to mention. 

MAYONNAISE. 
"difficult to make.'* 

One large bowl. 

Two yolks raw eggs. 

One teaspoon dry mustard 

Stir round and round, always one way, to 
prevent breaking the grain, incorporating 
drop by drop, oil, then lemon juice. 

Continue to thicken by adding oil and thin- 
ning with the lemon juice, using twice as 
much oil as lemon juice. 

Be careful to stir as you drop oil. 

Add pinch of salt, one teaspoonful soft 
sugar and a dash of cayenne to finish. 

Stand in ice box. 

♦ * » 

SALADS SERVED WITH MAYONNAISE. 
Chicken, turkey, potato, plain celery, water- 
cress, celery and apple^ celery and radish, 



THE AMERICAN WAITER. 59 

celery and walnuts, Waldorf, grape fruit and 
lettuce, lobster, shrimp, salmon and others. 

TO SERVE GREEN SALADS. 

All green salads such as lettuce, endive, 
escarole, tomato, cucumber, watercress, com- 
bination, chicory, cabbage, cauliflower, brus- 
sels sprouts, etc. 

Serve on eight-inch plates. 

Pass salt, pepper, wafers, or plain bread, 
or rye bread and butter sandwiches. 

These salads served in the American plan 
hotel are generally dressed in the kitchen. 

TO SERVE FRUIT SALADS. 

All fruit salads are served on eight-inch 
plates with sweet wafers or sandwiches. 

In the cafe, fruit salads are usually served 
from a glass dish in cut glass bowls. 

TO SERVE MEAT AND FISH SALADS. 
Serve all meat or fish salads on eight-inch 
plates. 



SERVICE OF DESSERTS. 

As very few waiters seem to have the right 
idea of the proper way to place a dessert 
order on the table, the following instructions 
should be observed: 

DESSERT ORDER NO. 1. 

Fudding 
Apple pie 
Ice cream 
Watermelon 

First, serve apple pie on 6-inch plate; des- 
sert fork. 

Second, serve pudding in sauce dish, with 
6-inch plate under sauce dish; teaspoon. 



60 THE AMERICAN WAITER. 

Third, serve ice cream in ice cream saucer, 
or on 6-inch plate; fork or teaspoon. 

Fourth, serve watermelon from compote or 
platter, with cracked ice; dessert plate, knife, 
fork, salt and soft sugar. 

Finger bowl to the left. 

DESSERT OEDER NO. 2. 

Ice cream 

Charlotte russe 

Apple pie 
Floating island 

First, serve apple pie as in dessert order 
No. 1. 

Second, serve floating island in sauce dish, 
with 6-inch plate under sauce dish; teaspoon. 

Third, serve charlotte russe on 6-inch plate; 
dessert fork. 

Fourth, serve ice cream last, as in order 
No. 1. 

Finger bowl to the left. 

DESSERT ORDER NO. 3. 

Ice cream 

Wine jelly 

Custard pie 

Cofee 

First, serve custard pie as in order No. 1. 

Second, serve jelly in sauce dish, with 6-inch 
plate under sauce dish; teaspoon; offer cream. 

Third, serve ice cream as in order No. 1. 

Fourth, serve coffee in A. D. cup and saucer; 
cream, sugar; A. D. spoon. 

Finger bowl to the left. 

DESSERT ORDER NO. 4. 
Ice cream 

CaJce 
Mince pie 

Fruit 

Mixed nuts 

Cheese, Crackers 

A. D. Cofee 

First, serve mince pie as in order No. 1. 



THE AMERICAN WAITER. 61 . 

Second, serve ice cream as in order No. 1. 
Cake to left, in cake basket or fancy plate. 

Third, serve fruit in compote with 6-inch 
plJile; fruit knife, soft sugar; finger bowl. 

fourth, serve mixed nuts from compote, 
with 6-ineh plate, nut crackers and nut pick. 

Fifth, serve cheese and crackers on 6-inch 
plate with small knife. [Note Service of 
Cheese when butter required] ; A. D. Coffee 
in A. D. cup and saucer; cream, sugar; A. D. 
spoon. 

Finger bowl to the left. 

DESSERT OEDER NO. 5. 

Strawberry shortcake 

Ice cream 

Chocolate eclairs 

First, serve shortcake on 6-inch plate; cream,. 

soft sugar; fork and teaspoon. 

Second, serve chocolate eclairs on 6-inch plate 
with dessert fork. 

Third, serve ice cream as in order No. 1. 
Finger bowl to the left. 

SHERBET AND CAKE. 
Serve sherbet in sherbet glass with 6-inch 
plate under glass; teaspoon; cake on fancy 
6-inch plate; finger bowl. 
• » » 
LUNCHEON. 
As Luncheon is near on the order of Dinner, 
the service is but very little different; so in 
order to give the inexperienced waiter a few 
instructions in regard to serving Lunch, I 
offer the following menu: 
Bouillon 
Cucumbers Olives 

Fried smelts 
Boast heef, au jus 
Browned potatoes 

COLD. 

Boast heef Ham Turkey Sardines 

Lettuce salad 

Boman punch 

Gingerbread 

Cottage pudding 

Tea Co fee Chocolate 



62 THE AMERICAN WAITER. 

• Serve bouillon in cup, with saucer and small 
plate under it; pass salt, pepper, crackers; 
butter to the right. 

Remove bouillon. 

Serve smelts on 6-inch plate, with cucumbers 
and olives to the left side; pass salt, pepper, 
vinegar, oil, bread. 
. Eemove smelts. 

Place dinner plate on table. 

Serve roast beef on 10-inch platter, with 
brown potato on same platter. Place punch to 
the right side. 

Remove roast course. 

Serve lettuce from compote vdth 6-inch 
plate; pass oil, vinegar, salt, pepper, soft 
sugar and crackers. 

Remove salads. 

Crumb table. 

Serve pudding in sauce dish with plate un- 
der it. 

Chocolate in pot; cup, saucer, teaspoon; pass 
cream and sugar from small silver server. 

Remove dessert order. 

Finger bowl. 



TIPS. 

As a rule all waiters, as well as other em- 
ployes in public service look for, and receive, 
tips — fees. Much has been said in the past 
few years in regard to the practice of giving 
tips on the one side and receiving them on 
the other, and steps have been taken by some 
hotels to stop it altogether. Some proprietors 
have gone so far as to place signs in their 
dining rooms forbidding waiters to accept 
tips. 

The matter of tipping is the guest's own 
desire, and it may be said here that it is not 
usually the wealthiest people who practice it. 
The man working for a salary of $150 per 



THE AMERICAN WAITER. 63 

month is, on tne average, more liberal with 
those who serve him than those who are worth 
much more. The man on a salary has taken 
the trouble to figure out that a waiter's wages 
are not sufficient to . support a family, and 
that if he has one he must depend on the 
kindness and consideration of the traveling 
public to help him out, and he consequently 
knows that every waiter in American and 
European plan hotels does not depend on his 
wages for his support, but figures on the 
amount of tips he can make per day. Take 
for instance a waiter working for the small 
sum of twenty dollars per month. He has to 
pay at least four dollars a month for room 
rent, three dollars for car fare and incidental 
expenses, to which is added charge for *' break- 
ages" and fines for "late" and it can readily 
be seen that there is not much left for the 
support of himself and family, and tips become 
an actual necessity for him. 

The waiters who receive the most tips are 
usually those who have everlasting and Job- 
like patience; those who do not easily take an 
insult, who ever have a pleasant smile for their 
patrons, who try earnestly to please them and 
are always ready to accommodate everyone. 

A waiter should never place himself in a 
position of expectancy in the matter of re- 
ceiving a tip, and should avoid approaching 
a guest if he sees him in the act of drawing 
change from his pocket. 

A waiter should never pose as on object of 
pity with a view to securing a tip. If he 
deserves a tip he should let the guest feel 
within himself that he deserves it, and if the 
guest wishes to give him a tip he will usually 
manage to catch the waiter's attention or 
leave . the tip beside his plate. Should the 
waiter receive a tip previous to waiting on 



64 THE AMERICAN WAITER. 

the guest he should leave it lying on the table 
and then do his level best to earn it. 

A waiter should never make any demonstra- 
tion of gratitude when receiving a tip, beyond 
a polite acknowledgment; for if the attention 
of other guests is attracted to the circum- 
stance of his receiving it they will feel that 
they are not likely to receive as good treat- 
ment at his hands as the giver of the tip, and 
will consequently be on the lookout for some- 
thing to find fault with. 

In first class hotels every man has his own 
particular station and is expected to wait on 
his own guests and nobody else; but it some- 
times happens that the head waiter has an 
impatient guest and signifies to a waiter to 
give him a glass of water or some little atten- 
tion to make the time seem shorter while he is 
waiting for his order; in which event a 
waiter, no matter whether the guest is under 
his jurisdiction or not, must do as the head 

waiter directs. 

♦ * * 

I have always been opposed to the accepting 
of tips. Only once have I had opportunity 
to work under the NO TIP system. It was 
some years ago, when I was so fortunate as to 
be in charge of a club where tipping was 
forbidden. I found there almost ideal condi- 
tions for the waiter and secured uniformly 
good service in the dining room. 

To me, the tip seems more in the nature 
of a bribe; or, rather, it is so given in many 
instances, the waiter being expected to favor 
the party who tips him. This certainly works 
to the disadvantage of the house, for, when 
the waiter is reciprocating the tip, he is doing 
so at the expense of the house. Also he is 
doing another thing very detrimental to the 
house, which is, that the guest who does not 
tip sees the other guests receive more atten- 



THE AMERICAN WAITER. 65 

tion and better service than himself, which 
causes dissatisfaction in the dining room 
service. 

I have been asked many times to suggest 
a solution for the tipping evil. The only one 
I can suggest is for the house to pay the 
waiter suflScient w^ages so that he can live 
without the tip. And in order to do this the 
house must raise its rates, both on rooms and 
board: for I would class bell boys, porters, 
and others who now accept tips, the same 
as the waiters, and run the house throughout 
on the NO TIP principle. I think if the 
house charged higher rates and then took, say 
ten per cent of the receipts and put it onto 
wages, distributing such among those who now 
accept tips, and rigidly enforce the NO TIP 
rule, that it might be a satisfactory cure of 
the tipping nuisance. The traveler now has to 
tip the waiter, the bell boy, the porter, and 
many others to get good service. What he 
pays in tips, he can often ill afford and seldom 
sees where he gets returns in service for the 
tip he gives. 

It may be that the tipping evil is so deeply 
intrenched (especially in the public who have 
got accustomed to it), that it is impossible 
tp eradicate; but it might be worth while to 
make the effort to do away with it. 



PRIVATE ORDERS. 

I have found that very few waiters can serve 
a private order well. Waiters with years of 
practical experience in the best hotels in the 
land are often ignorant of the proper way to 
serve a private order. They neither know how 
to set a tray or to serve it. Whatever articles 
guest uses at the table in the dining room 
is what he should have on a private order 



66 THE AMERICAN WAITER. 

tray. The main things to observe in setting 

the tray are: 

SETTING TEAY FOR PEIVATE ORDER. 

First, take a tray large enough to hold the 
order to be served. 

Place a felt on the tray. 

Lay the tray cloth. 

Place salt and pepper shakers. 

Loaf sugar and soft sugar in separate sher- 
bet glass. 

Butter shell, with piece of butter. 

Glass of iced water. 

Cream. 

3 forks, 1 steel, 1 silver, 1 butter, and 1 
fruit knife ; 3 teaspoons, 1 tablespoon. 

Bottle Worcester sauce. 

Coffee or tea pot. 

Napkin. 

A cloth to cover tray. 

If meal is to be served on table in room 
take extra table cloth. 



THE PRIVATE WAITER. 

In all first class hotels there is a private 
waiter's stand, and from one to seven or 
more private waiters with one private head 
waiter. The private waiter's duty is to serve 
meals in rooms, and he does no waiting in the 
dining room unless on extraordinary occasions. 
The private waiters' department is equipped 
with its own silver, linen, coffee pots, water 
glasses, etc., and it is his duty to take care 
of them, count them and keep them clean. 

Orders that are to be served in rooms are 
first sent to the hotel office and from there to 
the steward, who O. K. 's and sends them to 
the private waiters' stand. 

In houses where there are six or more 
private waiters there is a head private waiter 
who directs his subordinates, and who is held 



THE AMERICAN WAITER. 



67 



responsible for everything pertaining to his 
department. He keeps account of all articles 
sent out with the trays — silver, linen, etc., and 
sees to it that all are returned from rooms. 

A private's time is a little different from 
a regular waiter's. His hours are late in the 
morning, and he is consequently the last one 
off duty in the evening, as he is not at liberty 
until all trays are brought in and silver and 
linen cheeked up. 

In order to be a first class private waiter 
the utmost nicety must be observed in all 
things. The private waiter must know how to 
cater to the sick and know how to put up 
meals that will tempt delicate appetites by 
their very appearance. In fact the private 
waiter, more than any other, must study serv- 
ice as an art. 




DIAGEAM NO. 19. 

(See menu Private Tray Breakfast Order, 
page 68.) 
1, Napkin; 2, breakfast plate; 3, steak; 4, 
omelet ; 5, potatoes ; 6, oatmeal ; 7, fruit ; 8, 
hot rolls; 9, salt, pepper; 10, butter; 11, cup, 
saucer; 12, coffee pot; 13, glass of water; 
14, cream; 15, soft sugar; 16, coffee sugar; 
17, tray cloth; 18, tray cover; 19, tray. 



68 



THE AMERICAN WAITER. 



PEIVATE TRAY, BREAKFAST ORDER. 

(See Diagram No. 19.) 

Fruit 

Oatmeal 

Omelet 

Steak 

Potatoes 

Bolls 

Cofee. 



PRIVATE TRAY, DINNER ORDER. 

Soup 

Fish 

Cucumbers 

Beef 

Asparagus 

Potatoes, Tomatoes, Peas 

Peach fritters 

Ice cream, CaJce 

Fruit 




DIAGRAM NO. 20. 
1, Soup; 2, dinner plate; 3, roast beef; 4, 
asparagus; 5, fish; 6, peach fritters; 7, cucum- 
bers; 8, salt, pepper, oil, vinegar; 9, bread, 
crackers; 10, peas; 11, tomatoes; 12, pota- 
toes; 13, ice cream; 14, cake; 15, fruit; 16, 
ooflPee pot; 17, cup and saucer; 18, hard sugar, 
soft sugar, cream; 19, glass of water; 20, 
soup ladle; 21, butter; 22, napkin; 23, tray; 
24, tray cloth; 25, tray cover. 



THE AMERICAN WAITER. 69 

LUNCH TO BE SERVED IN ROOM. 

Bouillon 
Caviar on toast 

Spring lamb 

Mashed potatoes 

Sherbet 

Strawberries and cream 

Hot ginger bread 

Iced tea 

Set tray with silver, butter, crackers, bread, 
glass of water. Then proceed to place on tray 
for this lunch: one dinner plate; one cup of 
bouillon with saucer, and 6-inch plate under 
saucer: set in dinner plate; one sherbet in 
sherbet glass with saucer under it; caviar on 
6-inch plate; one 12-inch platter with spring 
lamb; mashed potatoes in vegetable dish; an 
extra glass for iced tea; small pitcher cream. 
Serve iced tea in pitcher decorated with large 
slices of lemon with parsley run through it; 
hot gingerbread in napkin; one large lemon; 
strawberries in sauce dish; silver and other 
accessories all to be placed so as to occupy 
as little space as possible, and at the same 
time arranged in the order in which the various 
dishes would be placed on the table. The hot 
dishes of course are to be covered. 

PRIVATE SERVICE OF 

Strawberries, Oranges 

Cracked wheat 

Broiled whitefish 

Mutton chops 

Hot rolls 

Co fee 

Place on felt covered and cloth laid tray: 
a glass of iced water; hard sugar and pow- 
dered sugar in separate sherbet glass; butter 
cream and sufficient silver for use in the order. 
Everything should be well covered to retain 
the heat, and a napkin spread over the order 
when it is on the tray ready for delivery. 



70 THE AMERICAN WAITER. 

PRIVATE ORDER FOR ROOM S.04. 

Celery 
Puree of tomato 
Broiled wMtefish 

Boast beef 

Chiclcen croquettes 

Peas, Mashed potatoes 

Dressed lettuce 

Ice Cream 

Cofee 

Serve puree of tomato in soup bowl covered 
■with a small, plate; broiled fish on six-inch 
plate; roast beef on twelve-inch platter; 
chicken croquettes on six-inch platter; peas 
and mashed potatoes in vegetable dishes; celery 
in small celery dish; dressed lettuce in small 
bowl; ice cream in water glass, placing the 
same in small bowl with cracked ice and salt. 
Coffee in pot. 

COLD, LUNCHEON, PRIVATE ORDER. 
Cold lunch to be served to theatrical party 
of six, lunch to consist of: 

Cold roast heef 

Cold ham 

Cheese, CracTcers, PicTcles, Fruit, Bread 

Beer 

To serve a lunch of this kind to a party of 
six or seven, place ham and cold beef on one 
large platter and decorate with parsley, lemon 
or pickled beets, making the dish look as 
artistic as possible. A platter of cheese and 
crackers, with napkin on platter, one compote 
of fruit, twelve slices of bread, a small plate 
of butter, one bottle of English mustard, a 
glass dish of pickles, twelve six-inch plates, 
twelve knives, seven forks, seven napkins, one 
lunch cloth. 

Place all of these articles on a tray , and 
proceed to room. 

Spread lunch cloth and place decorated meat 
dish in center of table. 



THE AMERICAN WAITER. 71 

Place plates with 1 knife and 1 fork at each 
plate. 

Place compote of fruit to the left center and 
plate of bread to the right center with crack- 
ers, cheese, pickles, etc., in proper places. 

It is not necessary to put a cloth on tray in 
carrying this service to the room, as the order 
is to be removed from the tray. 

Beer and beer glasses are brought on a 
separate order. 

WELSH EABBIT FOR A THEATRE PAR- 
TY, WITHOUT A WAITER. 
The proprietor, manager or steward gives 
the order to the headwaiter, who thereupon 
details a waiter at eight o'clock to prepare 
a lunch to consist of the following: 

Toasted crackers 

Cheese 

Olives 

Fruit 

Assorted caTce 

Beer 

The head waiter makes a duplicate of this 
order, and the waiter who is detailed to look 
after the lunch proceeds to set two six-foot 
tables together. 

24 six-inch plates will be required for this 
luncheon. 24 knives, also 1 steel knife; 24 
forks; 3 tablespoons. 

2 compotes of fruit. 

1 basket of assorted cake. 
8-inch block of ice. 
12 beer glasses. 

3 water bottles of water. 
6 finger bowls. 

1 bottle of Worcester sauce. 
Red pepper, paprica. 
English mustard. 
12 napkins. 
Corkscrew. 

The beer is placed in bucket of water with 
ice. 



72 THE AMERICAN WAITER. 

The napkins may be folded square or in 
fancy shapes and one is placed at each plate 
with two knives and one fork at the right of 
it; beer or water glass is placed beside plate. 
A fruit compote is placed about two feet from 
each end of the table, and the block of ice 
containing olives is placed in the center. (The 
ice has been hollowed out enough to hold the 
olives and is placed on four thicknesses of 
paper over which two old napkins have been 
spread to hide the paper. The whole is placed 
on a small tray and put upon the table last. 
The paper and napkins will absorb the water 
from the ice for four hours.) 

Place chafing dish at the head of the table, 
with alcohol in bottle, and a few matches at 
the left. 

Next, place a large platter with one and a 
half pounds of American cheese beside the 
chafing dish; also one steel knife, one silver 
knife, three table spoons, one piece of butter, 
one bottle of Worcester sauce and twelve pieces 
of toast, brown but not dried out, to the right. 

One six-inch plate and a plate of toasted 
crackers, and one bottle of beer, with cork- 
screw, to the left of chafing dish. 

When the party arrives from the theatre 
they march to the ordinary or dining room 
as the case may be and the hostess proceeds 
to prepare the rabbit, each guest assisting in 
the service. 

Finger bowls with slices of lemon are placed 
between the plates. 



THE AMERICAN WAITER. 73 

BEVERAGES. 

TO MAKE LEMONADE. 
For one glass of lemonade, use half a lemon, 
squeeze in glass, add soft sugar, fill glass with 
water, shake or stir, decorate with fruit; serve 
with straw. 

LEMONADE FOE DANCING PAETY 
FOE 150. 

5 dozen lemons, squeeze and strain. 

4 boxes of blackberries, press through china 
cap, using a little water to moisten the berries 
as you press them. 

Place juice of lemons and berries in mixing 
tub or bowl. 

Add 5 pounds of granulated sugar, then stir 
until well mixed, adding 3 gallons of water. 
Place cake of ice in punch bowl, decorate with 
fruit, sliced oranges, etc. 

Put lemonade in bowl as needed. 

Serve in sherbet glasses. 

Eed raspberries, bananas, canned or fresh 
peaches, may be substituted for blackberries. 

MADONOCK PUNCH. 

For five gallons use: 
314 gallons burgundy. 
1 pint brandy. 
1 pint medford rum. 
1 quart maraschino. 
1 pint wild cherry. 

6 syphons. 

3 pounds cut sugar, boiled down and 
skimmed. 

Juice of 17 lemons strained. 

1 pint of black tea. 

Let stand for six hours before using. 

CLAEET PUNCH. 
314 quarts best claret. 
1 pint maraschino. 
IV2 pounds cut sugar. 
Eind of one cucumber. 
1 quart apollinaris water. 
Decorate with sliced oranges. 



ii THE AMERICAN WAITER. ^ 

TO MAKE SANDWICHES. 

In the making of sandwiches much care must 
be taken. 

Use bread from one to three days old, trim 
sides, cut in thin slices, lay all slices out on 
table together; make a paste of melted butter, 
spread each slice, then place layers together, 
trim square or diamond shape; place damp 
napkin over them to keep moist until ready 
for use. 

Minced ham, chicken, turkey, cold roast 
beef, English walnuts, lettuce and celery may 
be made into sandwiches. 

White, brown, graham or rye bread cut very 
thin, make a very pretty sandwich. 



Clf..^^^ 




DIAGRAM NO. 21. 
A. To cut slices: hold bread in left hand at 
D. Cut in desired slices, operating knife in 
saw motion; B. To cut bread triangle shape j 
C. To trim edges. 



THE AMERICAN WAITER. 75 

• It is a very difficult matter for a head waiter 
to find a waiter who can make a sandwich. 
It seems simple, but few know how; and, as a 
rule, the chef generally makes such, things. 
But it is necessary, very much so, that a 
waiter should be able to make a good sand- 
wich. 

The greatest trouble about sandwich making 
is the cutting of bread. But very few waiters 
can take a knife and cut a thin slice of bread. 
No matter how sharp the knife may be, he 
seems to be unable to cut a perfect thin 
slice. With his left hand he squeezes the 
loaf out of all shape; with his right hand he 
attempts to push the knife through the loaf, 
instead of cutting. 

TO CUT BEEAD, OLD OE NEW. 
Have a keen edge on your knife. Hold 
bread with left hand at D. Cut off the first 
end, then slice. Draw knife through the 
bread as you would a saw, taking full strokes 
the length of the knife. Put about four 
ounces of pressure to the knife and you can get 
a perfect cut. Don't bear down on the knife 
or take short strokes. 



After cutting as many slices as you want, 
make a paste of butter. Have a silver knife, 
spread the bread, and then proceed to butter 
each slice. 

After each slice has been buttered, double, 
or put one slice upon the other. 
I Your next task is to trim the edges. Stack 
I about eight sandwiches together (which should 
be about four aAd one-half inches square by 
eight inches high as shown in C, diagram No. 
21). Then hold the top of the loaf, or sand- 
wiches with left hand ; place knife about quar- 
i ter of an inch from edge, and proceed to trim 



76 THE AMERICAN WAITER. 

down all four sides, using the knife same aa 
for slices. 



If you desire triangle shape cut as shown 
in B., diagram No. 21. 

** * 
Many other sandwiches may be made under 
the same directions, as, white, rye, graham, 
and brown bread may be used mixed, that is, 
one slice of one kind and a slice of another 
kind of bread to the sandwich. 
* * it 

TO PUT UP LUNCHES. 

Consisting of hard boiled eggs, cold ham, ' 
chicken, turkey, cheese, crackers, bread, butter, 
olives, pickles, cake. 

The above can be made into sandwiches, 

wrapped in oil paper and put up in small 

boxes. 

» » » 

COLLATIONS. 

A Collation in Honor of Rear Admiral 
Bounce, U. S. N. Given hy the Florence High 
Club — To he served to four hundred persons 
— Time -fifty-five minutes — Tiventy waiters. 
Service of: 

Chiclcen salad 

Olives 

Sandwiches 

Ice cream 

CaTce 

Coffee 

■ It requires a waiter of long and varied ex- 
perience and, above all, one who is level headed 
and not easily thrown off hi^ balance by the 
hurry and absence of ceremony. e 

Where lunch is taken on the lap, there is 
seldom much order in the arrangement of the 
chairs. They may be placed so as to be .' 



THE AMERICAN WAITER. 77 

divided into sections at first, but guests will 
make little parties of different sizes by them- 
selves; but a cool headed waiter will manage 
by starting at the same point each time and 
following the same route, to serve with the 
necessary dispatch. 

A collation to be served to a party of four 
hundred persons would require two buffet 
tables about sixteen feet long, on which should 
be placed: 

400 napkins. 
400 forks. 
400 six-inch plates. 
400 dinner plates. 

10 half -pint pitchers of cream. 

10 compotes of olives 

20 small trays. 

20 baskets of cake. 

10 sugar bowls and tongs. 

20 plates with sandwiches sufficient for the 
party. 

20 or more platters of salad. 

20 tablespoons. 

"When a head waiter gets an order for a 
collation of this kind and size, he details one 
waiter to look after plates; another to look 
after forks and tablespoons and teaspoons; an- 
other for cream pitchers and trays, and another 
for napkins, and so on. 

To serve £, collation to four hundred people, 
a dining room 250 feet long would be neces- 
sary; though that, of course, is a matter that 
cannot be governed by the waiters. Chairs 
should be placed in two straight rows and the 
head waiter will divide them into sections 
and half sections, assigning one waiter to each 
half section of twenty chairs, and each waiter 
should be numbered according to the half sec- 
tion assigned to him. 



78 



THE AMERICAN WAITER. 



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DIAGEAM NO. 22. 
Thus, as shown in iliagram No. 22. 
Waiters No. 1 and 2, section 10. 
Waiters 3 and 4, section 9. 
Waiters 5 and 6, section 8. 
Waiters 7 and 8, section 7. 
Waiters 9 and 10, section 6. 
Waiters 11 and 12, section 5. 
Waiters 13 and 14, section 4. 
Waiters 15 and 16, section 3. 
Waiters 17 and 18, section 2. 
Waiters 19 and 20, section 1. 
The horizontal lines of figures alternating 



THE AMERICAN WAITER, 79 

1 to 19 and 2 to 20, represent waiters at 
buffet table. The vertical line of figures num- 
bering 1 to 10, consecutively, in the center of 
the diagram, indicate the ten full sections of 
forty seats each. 

The vertical line of figures alternating 1 to 
19, represent ten half sections of twenty seats 
each, or 200 seats in all. The vertical line of 

j figures alternating 2 to 20, also represent ten 

j half sections. 

The tree and arrows indicate waiters leav- 
ing buffet table for their respective half sec- 
tions, as shown by corresponding numbers. 

A to B, waiters returning to buffet table ; 
A to E, waiters going to kitchen; C to D, 
waiters returning from kitchen. 

Ten minutes before guests are seated, all 
waiters should be at buffet table, where twen- 
ty small trays have been laid, with twenty 
small plates and napkins ready to pass to 
guests. The head waiter, who looks after the 
seating, will give signal as soon as all are com- 
fortably seated and there is a clear passage 
between the chairs. 

Waiters Nos. 1 and 2 lead, each going di- 
rectly to his section and commence to place 
plates and napkins on each guest's lap in his 
section. All other waiters follow, performing 
the same service in the section assigned to 
them. Plates have now all been served; re- 
turn to buffet table for forks, repeating the 
same service as you did when you served 
, only lay one fork on each plate. 

When guests have all been provided with 
plates, napkins and forks, waiters proceed in 
a line to the buffet table and serve salad in 
the same order that they passed the plates, 
putting one large tablespoonful of salad on 
each plate. Do not offer the salad to guests 
jto help themselves. In the first place, it 
would take too long to get around and in the 
next place, if the guests are talking they do 
Qot want to be interrupted. As soon as the 



80 THE AMERICAN WAITER. 

salad is passed, waiters proceed in line to the 
buffet table and get platters of sandwiches. 
Each guest helps himself to sandwiches. 

Eeturning to buffet table in regular farm, 
each waiter takes one compote of olives and 
one tablespoon and places three or four olives 
on each plate. 

You have now served salad, sandwiches and 
olives. 

Coffee, cream and sugar next to be served. 

In different localities different ideas prevail 
as to the manner of serving. In the Central 
States and the far West it is a common prac- 
tice to serve salad and coffee on the same 
plate. That is, the cup being placed on the 
same plate with the salad. The English, the 
French and persons who desire a much neater 
service will not have their food mixed in this 
way, and a coffee cup on a salad plate certain- 
ly does not look well served in this way. But 
remember to do as you are told, no matter how 
it looks. If the coUation is served in this i 
way, when the time comes to remove the salad I 
course, the head waiter should notify the stew- 
ard to have coffee ready. 

Then waiter No. 1 takes a large tray cov- 
ered with a tray cloth and proceeds to his 
section and holds tray in both hands, while 
waiter No. 2 takes up salad course and places 
it on the large tray. All other waiters follow i 
same instructions and take up soiled dishes. 

The waiters that hold the tray return to 
kitchen vdth soiled dishes, while those who 
take up the plates return to buffet. There, 
each waiter takes forty dinner plates, goes to 
his section and places one plate on each guest 'g 
lap. By this time the waiters who went to 
kitchen, return and follow right up and place 
two teaspoons on each plate. Waiters whc 
passed the dinner plates return to kitchen ami 



THE AMERICAN WAITER. 81 

get coffee on tray and return each to his par- 
ticular section in regular order, holding tray 
in both hands, while the waiters who placed 
spoons proceed to set coffee cups in each plate. 

Next pass cream and sugar. Do not stop 
to ask: ''How many pieces of sugar will you 
take?" but place one lump on side of plate; 
if any one should wish more, guest will inform 
you. 

As the waiters who pass sugar will get 
out before those who serve cream, those of 
you will proceed to buffet, and each get a 
large tray ready to remove coffee service as 
you did the salad service. 

As soon as you commence to remove coffee, 
the head waiter notifies steward to dish up ice 
cream. 

Coffee service having been removed, proceed 
in regular form to serve ice cream as you did 
coffee, leaving the dinner plate in guest's lap 
to place the ice cream saucer on. 

Eeturn to buffet; proceed to pass cake. 

Tliis course completes the service. 

The guests will then more than likely rise 
to leave; in which event they generally place 
the plates and saucers in the chairs, while 
sweet music plays and they are dancing again. 

Time, fifty-five minutes to serve. 



A NOTE TO HEAD WAITER— In serving 
this collation, when plates and napkins have 
been passed, perhaps your sections have been 
broken, which may cause confusion with wait- 
ers. Before forks are put on, note particu- 
larly that each guest has a plate. If not, then 
inform the waiters of the various sections that 
are lacking. When your first service is com-' 
plete you will experience no trouble there- 
after. 



82 THE AMERICAN WAITER. 

COLLATION No. 2. 
For a Dancing or Euchre Party to i&e served 
in the Ordinary. 

Service of 

. Oyster patties 
Chicken Salad 
Sandwiches 
Ice cream 
CaJce 
Cofee 

To serve a collation of this kind it is nec- 
essary to have the best waiters that can be 
had, who have had years of experience. 

Uniform: Full dress, with white gloves; or 
black jacket and pants, white gloves. 

The ordinary should be set in the following 
way: 

One large table in center of room, with a 
very fine cloth. 

In the center of the table place one large 
vase of cut flowers. 

At each corner place a cut glass dish of bon- 
bons. 

Ten small tables seating four persons each; 
small lunch cloths and napkins. 

Place one plate of sandwiches on each table, 
also one small cream pitcher and cut loaf su- 
gar bowl and tongs. 

One fork and two teaspoons at each plate. 

When the time arrives to serve, the door 
should be opened and guests enter. 

As soon as all seats are occupied, a ribbon 
should be stretched across the entrance to pre- 
vent any others from coming in. 

Ten waiters required to serve. 

When the head waiter gives signal, waiters 
enter the dining room with four plates each, 
with salad and oyster patties on same plate 
and serve ; returning to kitchen for coffee. 

Serve coffee, pass sugar and cream. 



THE AMERICAN WAITER. 83 

As soon as all have finished salad and pattie^ 
remove and crumb table, then return to 
kitchen for ice cream and cake. 

When all have finished and leave the room, 
change the cloths that are soiled and reset the 
tables for a second time. Eepeat for the third 
and fourth time if necessary. 

COLLATION No. 3. 
For Dancing or Euchre Tarty, served from 
Small Tables in Parlor, Halls, or Main Dining 
Boom. Two hundred Guests. 

Service of 

Oyster patties 
ChicJcen salad 
Sandwiches 
Ice cream 
CaJce 
Cofee 

To serve a collation of this kind it is neces- 
sary to have waiters of the very best descrip- 
tion, v^ho have had years of private party ex- 
perience. Great care miist be taken that noth- 
ing is spilt or upset or particles dropped on 
the floor. 

If the collation is served to a dancing party 
in the same room it would be necessary to 
have the tables ready to place on short notice. 

For a party of 200, all sitting at one time, 
it would require 

50 tables 24 inches square 

50 lunch cloths 

200 napkins 

200 forks 

200 teaspoons 

200 a. d. spoons. 

Seventeen waiters would be required. 

When the time arrives for the collation to 
be served, waiters 1, 2, 3, 4, 5 and 6 place the 
tables in position. 

Waiters 7, 8, 9 and 10 place the cloths. 



84 THE AMERICAN WAITER. 

Waiters 11, 12, 13, 14 and 15 place one fork, 
one teaspoon and one a. d. spoon at each seat 
and 

Waiters 16 and 17 place one plate of sand- 
wiches on each table. 

Waiters 1, 2, 3, and 4 place napkins at each 
plate. 

Waiters 5 and 6 place small pitcher of cream 
and small sugar bowl on each table. 

When the party is seated the waiters stand 
at attention, and when signal is given file to 
the kitchen or buffet and place as many plates 
on small tray as convenient, each plate hav- 
ing oyster pattie and salad on it. 

As soon as these are served pass coffee at 
once. 

As soon as any of the party are through 
with salad and pattie, the waiter who has their 
table in charge at once removes soiled dishes 
and passes ice cream and cake. 

The waiter should not begin to remove 
dishes until he sees that all at that table are 
through, and he should be careful to serve all 
guests at a table at the same time. 

As soon as the party are through eating; 
the waiters proceed to quietly and rapidly re- 
move dishes and tables and restore the room 
to its previous condition for dancing. 
♦ * * 

SERVING A PICNIC PARTY. 

A Moonlight Picnic given by C, N. J), at 



Two waiters to serve. 

In many of the summer resorts the headii 
waiter has responsibilities that in city hotels ^ 
belong to the steward. At the summer re- 
sort the head waiter often has full authority^^ 
over everything pertaining to the dining room.. 
The picnic which I give as an illustration for: 
this lesson was for thirty people, including the ■ 
host and hostess. The menu was as follows: 



THE AMERICAN WAITER. 85 

Hard boiled eggs 

Mutton chops with bone in 

Bread and butter sandwiches 

Mixed pickles 

Olives 

Cheese 

Crackers 

Oranges 

Assorted cake 

Cofee 

The amount of food and the articles with 
which to serve the supper are as follows: 

35 hard boiled eggs 

35 mutton chops with bone in 

90 bread and butter sandwiches 

% gallon mixed pickles 

% gallon olives 

2 pounds of crackers 

3 pounds cheese 

3 pounds loaf sugar 
35 oranges 
% gallon cream 

2 pounds ground coffee 

1 five-gallon can ice water 

1 five-gallon lard can for making coffee 

1 ordinary wire broiler 

3 old table cloths 
35 napkins 

3 large trays 

2 pitchers 
35 cups 

% dozen water glasses 
35 teaspoons 

1 dipper 
Salt, pepper, etc., etc. 

3 soup plates to serve eggs 
3 large platters to serve chops 
5 dinner plates to serve sandwiches 
5 plates for cheese 
5 plates for cake 

10 bowls to serve pickles 

10 bowls to serve olives 

10 bowls to serve crackers 

10 bowls to serve cut sugar. 



86 THE AMERICAN WAITER. 

The start is made in wagons, ample time be- 
ing allowed for the wagon with provisions to 
arrive in advance of the rest of the party. Ar- 
riving at the camp ground, the first thing is 
to build a fire and put water on for coffee. 
Next the cloths are spread on the grass and a 
napkin placed for each guest with a cup and 
spoon. The sandwiches are placed in the mid- 
dle of the cloth, and pickles, olives, cheese, 
crackers ranged in line. 

As soon as the coffee is made a waiter pro- 
ceeds to broil the mutton chops and the host 
announces that lunch is ready. 

After the guests have reached their places, a 
waiter passes the mutton chops, which the 
guests receive in their fingers, taking hold by 
the bone. 

The salt and pepper are passed to one per- 
son, who passes them on. 

The sandwiches are then passed and coffee 
is poured from pitchers into cups. Sugar and 
cream are then passed, the cream being in or- 
dinary beer bottles. Olives, cheese, etc., are 
also passed. 

The host will toss the boiled, eggs to each 
guest as if they were balls, and in due time 
the oranges are thrown in the same manner. 

While the company are finishing their lunch 
the waiter looks after the fire, piling it high 
with wood, removing all signs of cooking uten- 
sils and making it as comfortable as possible for 
the company to assemble around later on, to 
pass the remainder of the evening telling stories, 
etc. While they are thus engaged the waiters 
pack up the picnic equipment and return to 
the hotel without waiting for the rest of the 
company. 

Eight here I will say that a waiter in charge 
of a picnic party will do well to look out for 
himself in the matter of lunch, as there is 
seldom more than enough to satisfy the appe- 



THE AMERICAN "WAITER. 87 

tites of the hungry picnickers. He should pack 
his lunch separately, putting up as much as he 
thinks will satisfy him of whatever is most 
convenient. 

INFOEMAL LUNCHEON FOR LADIES' 
CLUB. 

Informal Luncheon for Ladies' Club, to he 
served in parlor or reception room. Service 
for fifty. 

Menu: 

Olives 

Bread and butter sandwiches 

Claret punch 

Chicken salad 

Lobster salad 

Lemon ice 

Bon bons 




DIAGRAM No. 23. 

ROUND TABLE. 

1, Chicken salad; 2, lobster salad; 3, bread 
md butter sandwiches; 4, bon bons; 5, olives; 
six-inch plates, piled; 7, tablespoons; 8, 
forks; 9, large vase of cut flowers; x, roses; 
), ferns. 



88 



THE AMERICAN WAITER. 



Luncheon table in center of room. 

Two waiters; uniform full dress, white 
gloves. 

Ladies to help themselves as they feel dis- 
posed. Waiters to remove soiled dishes and 
cater to individual wants of guests. 

Lemon ice to be served in the same room 
luncheon is served. 

One waiter in full dress, white gloves. 

J^^ill glass only about half full. 

Use a. d. spoons. 

It is not necessary to use plate or sauce 
dish under sherbet glass in this service. 

Service from silver server. 



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DIAGRAM No. 24. 

Key to Ice Table: 1, vases of carnations 
and ferns; 2, sherbet glasses; 3, a. d. spoons; 
4, silver servers; 5 (in rear of table), indi- 
cates freezer in tub; 6, pails to wash glasses. 



Punch should be served in a separate room — 
say, the reception room. 

One waiter in full dress (without gloves) to 
serve punch. 

Great care must be« taken never to fill glas? 
more than half full. 



THE AMERICAN WAITER. 



89 




DIAGBAM No. 25. 

Key to Punch Tables: 1, bowl and ladle; 
2, punch glasses; 3, vases of American Beauty 
roses and ferns; 4, roses and ferns fastened to 
tablecloth in front of table; x, block of ice 
(a napkin in the bottom of the bowl to prevent 
the ice from slipping) ; F, decoration com- 
posed of cantaloupe, pears, bunches of white 
grapes, bananas, peaches. (Use toothpicks to 
hold fruit in place.) 

A pail for washing glasses should always 
stand behind the table ready for use. 



STAG BUFFET LUNCHEON. 
Stag Bufet Luncheon for fifty. 
Menu: 

Celery 

Olives 

Scalloped oysters 

Cold Boast turTcey 

Cold roast ieef 

Cold roast ham 

Bye bread 

Cheese 

Coffee 

Two waiters to carve. 
Two waiters to serve. 
Decoration: potted plants. 



90 



THE AMERICAN WAITER. 



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DIAGRAM NO. 26. 
Key to Stag Buffet Luncheon Table: 
1, turkey; 2, oysters; 3, beef; 4, ham; 5, 
celery; 6, olives; 7, cheese; 8, rye bread; 9, 
six-inch plates, piled; 10, cream, sugar; 11, 
one-gallon pitchers of coffee; 12, tablespoons; 
13, carving knife and fork; 14, salt and pep- 
per; 15, mustard; 16, catsup; 17, fork, cup, 
saucer and spoon for each guest. 



THE AMERICAN WAITER. 



91 




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DIAGKAM NO. 27. 
Key to Table Set for Banquet: 1, base 
plate; 2, butter plate; 3, sprig of fresh pars- 
ley; 4, napkin; 5, guest card; 6, rose or carna- 
tion; 7, fork for fish; 8, fork for entree; 9, 
fork for roast; 10, fork for game; 11, steel 
knife for game; 12, steel knife for roast; 13, 
ilver knife for fish; 14, soup spoon; 15, but- 
ter spread; 16, oyster fork; 17, salt and pep- 
ner; 18, two tea and one a. d. spoon; 19, can- 
ilelabra or vase of cut flowers; 20, plate of 
crackers; 21, olives, salted almonds. 



92 THE AMERICAN WAITER. 

Glasses: A, eocktail; B, water; C, sau' 
terne; D, claret; E, sherry; F, champagne; G, 
brandy. 

Decoration: ferns, roses, carnations. 

Decorate with one tall vase of cut flowers 
in center of table, with smilax and ferns, also 
with a rose or carnation at each plate. Fes- 
toon chandeliers; decorate sideboards and win- 
dows with potted plants. 

Vinegar, catsup, oil, bread, horseradisu do 
not belong on banquet tables. Place horserad- 
ish on sixth oyster shell (or pass it after oys- 
ters are placed). Other articles mentioned, 
on sideboards, pass at proper time. 

BANQUET SERVICE, 

SETTING TABLE FOR BANQUET. 

There are many different ways. Every giver 
of a banquet or party has his own diagram, 
or has come to some conclusion how he wants 
the tables arranged, so I shall give a few 
ideas. 

The ** straight long table, '^ the ^'U," ''V," 
"E/-- ''L," ''T," ''hollow square," "horse- 
shoe" and "round." If your room is square, 
f;eparate six or eight-seat tables can be ar- 
ranged in V shape, with the point for the en- 
trance, with one long table at the head for 
guests of honor, and one round table in center 
for the press. 

BANQUET SERVICE. 
Banquet service is a very delicate matter for 
head waiter and side waiters. The head waiter 
must have many years of experience before he 
can go into a house and give general satisfac- 
tion to all concerned. A banquet of 150 peo- 
ple in a strange place is difficult for the head 
waiter to handle because he has to feel arounc) 
in the dark for something that he cannot 
place. He does not know anything about the 
arrangement of the house and, in fact, if? 
blindfolded. The manager will p/-^ the din- 



THE AMERICAN WAITER. 93 

ing room door and give orders on orders, as 
will also the wife and daughters, if there are 
such; and unless a head waiter has had many 
years of experience he is very likely to do 
something, or to leave something undone that 
will be to his detriment; and he must under- 
stand the wishes of proprietor, daughter, wife, 
son, manager and steward, and know how to 
eater to the individual wants of each one with- 
out becoming bewildered. 

To illustrate a banquet service I have se- 
lected the following menu: 

Blue points 

Celery, olives, salted almonds 

Green turtle soup 

FUlet of hlack bass 

Sweetbread patties 

Larded fillet of beef 

Siberian punch 

Soast prairie chicTcen 

Tomato mayonnaise 

Nesselrode ice cream 

Cake 

Cafe noir 

In serving a banquet it is necessary that 
waiters should act as one man, and to secure 
that result a thorough drill is required. Some 
head waiters strike a bell for the different 
moves, some wave the hand, and others indi- 
cate what is to be done simply by either fold- 
ing their arms or dropping them to their side. 
My preference is for this latter method. 

BANQUET OF 150 COVERS. 

To set a banquet table for 150 covers, it 
would require 

150 oyster forks 

450 service forks, witk 

300 additional forks to bo used when th« 
others have becD jeo^QX^ ^[consequently 750 



94 THE AMERICAN WAITER. 

forkis would be used to serve the above mien- 
tioned number) 

150 butter spreads 

150 silver knives for fish 

300 steel knives for fillet of beef and prairie 
chicken 

150 dessert spoons for soup 

300 teaspoons for ice cream and punch 

150 a. d. spoons for small cpffee 

150 base plates 

150 butter plates 

150 napkins folded six-inch square 

150 water glasses. 

After your tables have beeij properly ar- 
ranged, proceed to spread felts and cloths, 
smooth and straight. , 

Next place your base or service plates. 

Then place your napkins directly in front 
and under edge of base plates. 

Then place your butter plate to the right side 
of base plate and at end of napkin. 

Then marshal your forks on first, two heavy 
and one small fork. 

Then two steel knives with sharp edge turned 
toward the plate. 

Then place silver knife for fish. 

Then your soup spoon. 

Next place butter spread. 

Then your oyster fork. 

Place two teas and one a. d. spoon in front 
of napkin. (See diagram No. 27.) 

Then place your water glasses about eight 
inches to the right front of each seat. 

Place salt and peppers within easy reach of 
guest, as well as yourself. 

Celery, olives and salted almonds should het 
placed within easy reach of guest, if they are 
on the table. 

Place butter on plates, decorate with sprig of 
parsley, about 30 thirty minutes before tima 



THE AMERICAN WAHER; 95 

for guests to be seated, and place ice and wa- 
ter in glasses also. 

Bread, horseradish, vinegar, sauces, in bot- 
tles, should never be placed on the table, but 
should be on sideboards and passed at the 
proper time. 

Your table is now about complete. The 
head waiter should give each waiter his sta- 
tion ; and to give good service, thirty waiters 
should be required, each waiter carrying five 
orders. 

In entering the dining room waiter No. 30 
leads, and returning to kitchen waiter No. 1 
leads out. 

When the guests enter the dining room the 
waiters should all be standing, fifteen on each 
side of the room, facing the tables so as not to 
obstruct the passage of guests. 

When all guests are seated (and, let it be 
understood, do not attempt to assist the guests 
in seating themselves) , remain in line, WATCH 
the head waiter for signal. The moment he 
brix^gs his arras in front of him, face toward 
the kitchen promptly. When- he drops his arms 
to his side, move off quickly, but do not make 
any unnecessary noise, with your, feet to at- 
tract attention. 

SERVE THE OYSTERS : Returning to the 
dining room with oysters, each waiter marches 
to his station, places tray on rack, takes a 
plate of oysters in each hand, moves /quickly 
to his station and about one foot from the 
guest he is to serve first. . . 

ALL waiters must watch the head waiter, 
who will be standing in a conspicuous place. 
When he drops his arm to his side, place the 
oyster plate in the base plate, and proceed 
to serve the other three plates of oysters with- 
out ceremony. - 

Pass salt, pepper, then crackers. . Next pasa 



96 THE AMERICAN WAITER. 

celery and olives. Then take the position of a 
waiter. 

With oysters serve any dry white wine. 

TO REMOVE OYSTEES: The head waiter 
should walk up and down the aisles to ascer- 
tain when all guests have finshe<l their oysters, 
and by so doing he attracts the attention of 
all waiters, who watch his every movement. 
As soon as the head waiter stops and has the 
attention of all, he brings his arms up in front 
of him. At that moment all the waiters move 
quickly to their respective stations, proceed to 
remove oyster plates and place them upon 
trays. As soon as all have removed oyster 
plates, each waiter takes his tray in both hands 
and faces the door leading to the kitchen. 
WATCH THE HEAD WAITER. The mo- 
ment he drops his arms to his side, proceed to 
the kitchen in regular order. 

SOUP WILL BE THE NEXT COURSE: 
On entering the kitchen deposit oyster plates 
in proper place. Then line up at the farther 
end of the kitchen. As waiter No. 30 will 
lead in, he will receive soup first, and so on 
in this order down to No. 1. 

As soon as all waiters have been served with 
soup, the steward will give a signal and waiter 
No. 30 moves off, followed by all others, to 
the dining room. 

Arriving at your station, proceed through 
the same manceuvers as you did when serving 
oysters. 

With soup, pass salt, pepper, crackers. 

With soup, serve sherry or old Madeira. 

Remove the soup course as you did the oys- 
ters. 

FISH FOLLOWS SOUP: Return to kitchen 
as in previous orders, returning to dining room 
with fish; follow out instructions as per serv- 
ing of oysters. 



THE AMERICAN WAITER. 9T 

Pass salt, pepper and bread. 

Do not pass table sauces at banquets unless 
by request. 

When cucumbers or sliced tomatoes appear 
on the menu, they should accompany fish and 
be served to the left of fish plate. 

Any dry white wine may be served with fish. 

ENTREE FOLLOWS FISH: When fish is 
removed, remove the base or service plate; also 
cucumbers, tomatoes, olives, radishes and 
celery, 

Be-fill the water glasses, 

Kemove the fish course as in previous course. 
Proceed to kitchen and return with entree. 
Serve as in previous course. 

With entree pass salt, pepper and bread. 

With entree serve claret. 

Remove entree. 

SERVE FILLET OF BEEF: Serve fillet 
of beef on dinner plate, following same instruc- 
tions as in previous course. 

Pass bread, salt and pepper. 

Refill water glasses. 

With fillet of beef, serve champagne. 

SERVE PUNCH: Punch to follow fillet of 
beefo Remove as in previous course, returning 
to kitchen for punch. 

Serve punch in sherbet glass on six-inch 
plate. 

If cigarettes appear on menu, pass them as 
soon as you serve punch. 

SERVE GAME: Game to follow punch. 

Proceed to remove punch and return to 
kitchen for prairie chicken. Return, serve as 
per instructions in previous course. Pass salt, 
pepper, bread. Refill water glasses. 

Serve champagne. 

SALAD TO FOLLOW GAME: Remove 
prairie chicken; crumb table. Return to 
kitchen as in previous instructions. Return 



J)8 TKS AMERICAN' WAITER. 

to dining room with salad. Serve as per in- 
structions. Pass salt, pepper and crackiera. 
EefiU water glasses. 

ICE GEEAM AND CAKE FOLLOW SAL- 
AD ; Eeturn to kitchen after removing salad i 
and crumbing table as in previous courses., 
Eeturni^g to dining room, serve ice cream as ■ 
in previous course. Pass cake, placing six- 
inch plate beside ice cream plate for cak€. 

COFFEE, LAST COUESE: While guests 
are partaking of ice cream, proceed to kitchen 
for coffee. Eeturning, serve coffee, as per in- 
structions. Pass sugar and cream. 

Eemove ice cream service, as per instruc- 
tions. 

Pass cigars. 

Serve finger bowl. 

{Spealcing now in order.) 

All waiters proceed to kitchen, as per in- 
structions. 

Head waiter should detail three men to look 
after the comfort of guests, pass water, . etc., 
and remain in room until guests are" ready to 

leave. < 

* * * 

BUILDING BANQUET TABLES. 

For a century the straight banquet table has 
beenused; also the "T," ^^U," '^V,^'^ *'hol- 
low square ' ' and the " L. ' * 

In ordei* to meet the present desire for new 
ideas I shall offer, in addition to the above 
shaped tables, a few that I trust will be of 
much benefit to the stewards and proprietors. 
1 shall endeavor to give accurate measure- 
iments, and trust that the figures will not be far 
from correct. • 

But a smart man or head waiter can always 
improve on most any table by using his brain. 

Every head waiter should have an idea of 
some pretty design in putting up party tables, 



THE AMERICAN WAITER. 



9& 



for it is he who is original in his ideas that 
makes success in the catering line. 

And it becomes necessary that each of ns 
should impart our knowledge to others, that 
we all may improve by so doing. 

The head waiter who can set a party table 
or banquet table that will catch the eye of 
all concerned is the man the hotel and cater- 
ing trade demands; and such a man should 
never be out of employment. 

MASTEKPIECES. 

For large gatherings I offer as banquet table 
masterpieces the diagrams Nos. 28, 29, 30 
and 31. 

The head waiter who can successfully carry 
out these diagrams can earn much credit for 
his ability. But it takes the hustler head 
waiter, one who is not afraid to get a splinter 
in his hands or take a hammer, saw and nails 
and get busy. 



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DIAGEAM NO. 28— to seat 100. . ., 

To build this table you need: 
10 tables 10x3 feet. 

3 round tables, 4 feet in diameter. 
Head oval piece in two parts, each 10 feet 
long and 2 feet at the join. 
Use sample table horses. 



100 THE AMERICAN WAITEB. 





DIAGRAM NO. 29— to seat 150. 

To build this table you need: 
12 tables, 10x3 feet. 

6 round tables, 4 feet in diameter. 

2 round tables, 6 feet in diameter. 

2 end head pieces, each 10 feet long by 3 
feet, 3 inches at the join. 
Use sample table horses. 

As I have said in a previous chapter, be al- 
ways ready when the time comes to serve; and 
why I introduce you, Mr. Head Waiter, to 
the saw, hatchet and nails, is because I know 
it is a little out of your calling. But the hotel 
house carpenter who generally builds and puts 
up such *^£iblea is usually slow to act. He must 



THE AMERICAN WAITER. 



101 




DIAGRAM NO. 30— to seat 216. 
To build this table you need: 
17 tables, 10x3 feet 3 inches. 
14 round tables, 4 feet in diameter. 
1 round table, 6 feet in diameter. 

1 oblong or oval table about 10x6 feet. 

2 end head pieces, each 3 feet 3 inches at 
the join. 

16 oval wings, each 10 feet long hj 2 feet 
at widest part. 

Use sample table horses. 

take his rule, stand and look, shake his head, 
then go away and stay for an hour, and re- 
turn not knowing which end to take hold of 
first. And if you depend on him at all times 
you will generally find yourself not ready, with 



102 THE AMERICAN WAITER. 




DIAGEAM NO. 31— TO seat 300. 

To build this table you need: 

23 tables, 10x3 feet 3 inches. 

19 round tables, 4 feet in diameter. 
2 end head pieces and 2 end foot pieces, 
each 10 feet long by 3 feet 3 inches at the 
join. 

Use sample table horses. 



the proprietor and steward nervoiis and fret- 
ting. 

AND, again, it keeps your crew of waiters 
standing around fretting. 

To master one of these large gatherings you 
must make your plans days ahead, so that 
when you commence to construct' or set up a 
banquet, he in evidence yourself and put all 



THE AMERICAN WAITER. 



103 





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DIAGEAM NO. 33. 

ROUND TABLE TO SEAT 40. 

To build this table use: 

6 tables, 10x3 feet 3 inches. 

2 wings, each 10 feet long by 2 feet at 
•widest part. 

2 other wings to be built, each in three sec- 
tions, or from such two-seat and other tables 
as you have at command and tax your ingenuity 
to put together. 

Blocks fastened with thumb bolts to hold 
wings securely to the table. 



your men to work. Once you have tried one 
of these diagrams (it may puzzle you to make 
a complete success with the first trial), you 
should, after the first attempt, with a crew of 
fifteen waiters, set any of these tables, put 
them together, spread cloths, run on silver, 
napkins, service and butter plates, with a 
seven course set of wine glasses, all within two 
hours. Say you commence at 2 p. m., you 
should complete the task by 4 p. m. I have 
done it many times by taking advantage of 
every opportunity to place some idle waiter to 



104 



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THB AMERICAN WAITER. 



A-~0!i. 



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DIAGEAM NO. 32. 

HEART-SHAPED TABLE TO SEAT 18. 



THE AMERICAN WAITER. 105 

doing some particular part of the work. 

Also, the steward should work to gain ad- 
vantage by having all extra silver dishes, ex- 
tra tables, chairs, etc., placed in easy reach. 

Prompt your linen man in regard to table 
linen, felts and other necessary linen from the 
linen room. Have all these things in readi- 
ness. Don't have to look or wait for anything. 
Tighten right up on your crew, NO off watch 
until complete. 

Pollow these instructions and success is 
yours. 

THE HEART-SHAPED TABLE. 

I offer for a birthday, wedding or valentine 
party a heart-shaped table with seats for 
eighteen persons, something odd and catchy. 
With the diagram (No. 32) are measurements 
and instructions how to make such a table. 
By following instructions you can easily make, 
or have your carpenter do so, this unique table, 
which would be quite a task without a pattern. 

To make a pattern for a heart-shaped table: 

Draw a line from A to B 8 feet 10 inches 
long. 

From this line draw other lines at right 
angles to lengths as marked on diagram. 

Trace a curved line to enclose all the straight 
lines. 

Eepeat the same on the other side of line 
A-B. 

• * « 

PUBLIC AND PRIVATE RECEPTIONS 
AND AT HOMES. 

Each year brings new business to the hotels 
and clubs in small towns, where there are no 
established caterers. 

The hotel proprietor assumes the role of ca- 
terer for entertainments, receptions and at 
homes — that is, he is called on to furnish 
dishes, silverware, linen» cooks and waiters. 



106 THE AMERICAN WAITER. 

For a reception or ''at home*' in a private 
mansion four good waiters, one cook, a baker 
and a coffee man are generally sent from the 
hotel. 

Waiters of experience are always in demand 
in the winter time for such functions, necessi- 
tating for the waiter a complete uniform, in- 
cluding a dress coat and vest, black tie, good 
shoes, polished, immaculate linen and a white 
jacket. 

With your grip or suit case, you proceed 
to the place of reception. You are shown 
the pantry where all dishes and silverware 
may be found ; and you are then taken through 
the parlor, reception, ball and dining rooms, 
that you may acquaint yourself with the in- 
terior of the house, as you may have to serve' 
in all parts of the house. 

At such functions the refreshments generally ' 
consist of a salad, sandwiches, olives, ice cream, , 
cake, coffee or chocolate. 

When arriving at the house one waiter is 
generally in charge of the rest. 

Arriving at Mrs. B, 's, put on your white 
jacket for preliminary work of getting the 
dishes and silver in order. And, let me say 
here, vvhen you are sent to serve such party, 
so soon as you enter the house put down your 
grip and put on your white jacket. Do not 
stand with your hands in your pockets, gazing 
at the ceiling and the superbness of the house. 
It is a pleasure to the lady of the house when 
she finds a crew of waiters who seem to know 
their duty; it is an assurance to her that her 
reception and service will be a success. Care- 
ful, swift and painstaking waiters are the ideal 1 
men for such work. 

When the time arrives to serve, the cook 
dishes up all salads on plates. A woman at- 
tendant generally pours coffee or chocolate. A 



THE AMERICAN WAITER. 107 

sandwich, fork and spoon, coffee, coeok or ehoc- 
olate in cups are placed on the same jplate 
with the salad. You proceed at once to the 
various rooms, and pass to each guest a plate 
and return to the kitchen for more salad. 

Continue to serve salad. 

When yoti see the guests are all through 
with the salad, relieve them of the plate and 
cup. Eeturn to the kitchen for ice cream 
(usually it is brick cream on small plates). 
Either a piece of cake is on the plate, or two 
waiters pass cream and two pass cake.. But 
to expedite service the former way. is best. 

Continue to carry, each way, respectively, 
soiled dishes to the kitchen, and cream and 
cake to reception rooms. 

Such functions are usually from 2 o'clock 
to 5 p. m., or 6 to 9 p. m. 

After you have completed your service and 
gathered up such dishes as may have been 
placed in windows or other places, proceed to 
get yourself a lunch and take your leave. 

DOOR MEN. 
CAREIAGE CALLEES. 
i)oor men and carriage callers are also fur- 
nished by the hotel. 

The door man should dress in full dress. 
His duty is to open and close main entrance 
door, direct the ladies and gentlemen to the 
dressing rooms, and announce to the hostess, 
or those who are assisting her, the guests of 
honor. 

. The carriage caller remains on the outside, 
opens and closes all carriage doors, gives guest 
a numbered carriage check, and gives' check 
of duplicate number to the driver or chauf- 
feur. When guests are departing they hand 
check to the caller, who calls out the number 
of the carriage. When the* carriage drives 



lOS 



THE AMERICAN WAITER. 



up he opens the carriage door, assists the guest 
to enter, and closes the door. 

BANQUET OR DINNER PARTY IN PRI- 
VATE FAMILY. 

For private family service, where the menu 
is not so elaborate, a difference will be made 
in setting the table. 

You will note that in family parties butter 
is seldom used; oysters and fish seldom served, 
consequently we omit the base plate and but- 
ter plate, and in this case the napkin takes 
the place on the table that the base plate 
should take. If oysters are served, it is more 
than likely you will have regular oyster plates, 
which are too expensive for general use in 
hotel. 




DIAGRAM NO. 34. 

TABLE SET FOR DINNER PARTY AT A PRIVATE 
RESIDENCE. 

1, table; 2, napkins; 4, card; 5, carnation; 
6, pin; 8, two knives and dessert spoon; 10, 
water glass; 11, apollinaris water; 12, tea 
and a. d. spoon; 13, cheese sticks; 14, carna- 
tions; 16, candelabra; 17, olives; 18, salt and 
pepper; 19, salted almonds. 



THE AMERICAN WAITER. 109 

GENERAL REVIEW OF BANQUET 
SERVICE. 

In order for a head waiter to be successful 
in the art of serving banquets, there are a few 
laws governing the same that should be ad- 
hered to. 

First: To always he ready on time, and 
never allow the proprietor, manager, or stew- 
ard, to have to wait on your department, but 
strive to let the dining room department wait 
in the service from the kitchen. 

In many instances you will receive very few 
instructions in regard to any special arrange- 
ments of tables, or may never receive a menu, 
or know what time your guests are to dine. 
All the information you may receive is, **We 
have a banquet on the 25th inst., 250 plates.*' 
And you may never hear of it again until that 
date. However, be ready and waiting when 
the time comes to serve. 

Second: When you commence to serve your 
banquet, let there be no long delays between 
the courses, for in late years guests have be- 
come worried and tired sitting at the table. 
And those long breaks between courses are the 
main cause of so many vacant seats at the 
table when your guests arrive. 

Third: Have plenty of space, for you may- 
have 250 seats and need 260. Do not get 
confused if you are told to cut out fifty seats 
or put in seventy. Be equal to the situation. 

Fourth: Cultivate the very best relation 
with the steward and chef, and always ask 
for a menu. 

Fifth: Always detail one man to place 
forks, one for knives and one for spoons, 
one for plates, glasses, a linen man to fold 
and place napkins, and, in fact, every article 
that is 9 be placed on the table previous to 



110' the' AMERICAN WAITER. 

serving, some special man should be assigned 
to his duty, and hold him responsible for any 
ghortcbining. 



Do not place oysters or soup on the table 
before guests are seated. ■ . - 

■ Canape, or any cold appetizer made T^y the 
(?hei*, may be. placed on the base plate, served 
on six-inch plate, which helps to decorate the 
table. 

' The base plate should be removed with the 
fish, providing the fish is served on six-inci 
plate. ' Should you serve planked fish, or any 
large fish that is served to one person v^hole, 
the base plate should be removed with the 
soup. Your head waiter should instruct you 
in this case. 

The ' cocktail glass is the only glass that 
should be removed, for the guest may think 
you are appro j^riating such wines to your own 
uS6. Let them remain, unless instructed to re- 
move. 

. Planch, may be served as a separate course, 
but when the menu is long, it is far . better 
to serve the punch -with the roast; that is, 
when you have served fillet of beef, proceed 
back to the pantry for punch and serve. If, 
game is. to follow, remove fillet of beef, but 
leave the punch on the table, which will keep 
your guest busy until you return with your 
game. ' Then remove punch glasses before you 
serve ' gaine;. 

Also, to expedite the service, you may serve 
your' game and salad together, but to render 
fitst class " service, make a separate course of 
elach, unless otherwise instructed^ " 

Pass bqn bons just before you serve. finger 
bowls. 



THE -AMERICAN WAITER. 11,1- 

THE SERVICE . OF. WINES. 

As you have "been instmctecl to serve any 
dry w^hite wine with figh, sherry . with soup, 
claret with entre«, champagne with roastj ■ do 
not harbor the idea that these wines- cannot 
be served at any other time, i for at the ma- 
jority of banquets or parties at this present 
time two or three wines are as . many as you 
will serve— say, sauterne and claret, or claret 
and champagne. 

If sauterne and claret are the only wine^ to 
serve, serve the sauterne with • the fish, claret 
with the roast. If claret and champagne, 
serve claret with the entree, champagne with 
the roast. /■_-'■:. ' r - • ; ; 

When haut sauterne, sherry, claret,, burgun- 
dy and champagne appear on your ; bill, . serve 
sauterne with fish and oysters, sherry, with 
soup, claret with .entree,, burgundy ..with roast 
meats, champagne throughout the dessert. 
. When creme de menthe and brandy appear 
on. bill, serve creme de menthe . before dessert, 
brandy after coffee. . .; ' ... 
'When creme de menthe and port appear, 
serve -port with dessert, creme-de inenthe last. 

THE AERi^NGEMENT OF WINil GI.ASSES 
I find it of profitable advantage to, the prp- 
prietor to bunch the glasses (as. in .banquet 
diagram No. 27). By so doing you will find 
guests will seldom turn their glasses; ..bottom 
side up. (When glasses are so .turned it usual- 
ly means the diner will "not take wine, conse- 
quently less wine to be sold.) 

A PLACE FOR TEA AND A. D. SP6oJTS. 
, Each head waiter has .his. own. ideas :of, set- 
ting a banquet table,, and I.dare say yoU;V7ili 
not find a "set-up" ;as in ; diagra,©!, T??ith;tlie 



112 THE AMERICAN WAITER. 

tea and a. d. spoons in front of napkin. But 
if you instruct waiters never to touch a piece 
of silver on the table, you will find when you 
have served all courses but ice cream and cof- 
fee, one tea and the a. d. spoon will be just 
where you placed them and they have never ob- 
structed your service or been in the way of 
guest. Incidentally, they have presented a 
very pretty appearance on the table. 

NOTE: IN ALL TABLE SERVICE, 

SERVE AND REMOVE FROM LEFT SIDE 

OF GUEST. 

* # * 

SERVICE OF WINES, LIQUORS, ETC. 

In the service of wines, etc., I do not offer 
my ideas as being absolutely applicable to all 
consumers of wines. You will find guests and 
many other persons who have their own ideas 
about how and when they will drink wine, etc. 
Some, for instance, will want claret, bungundy, 
sauternes and sherry at a freezing point, and 
some will want cracked ice in their glasses, 
and many other peculiar notions. But, re- 
member, Bo and serve wines as they may he 
ordered, as it is the guest's wine and not 
yours. But when asked for information on 
such subjects, it is well that you should know 
and make your knowledge known in a polite 
way, but not as I KNOW IT ALL. 

MANNER OF WINE SERVICE. 

After mastering the art of table service, you 
now find that to complete yourself as a waiter, 
wine must take its proper place along the 
line of * * how and when and the proper way ' ' 
to serve wine, liquors, beer, etc. 

Guests wishing wines or any articles served 
from the bar are requested to make out a wino 
card for such drinks as desired; and unless 



THE AMERICAN WAITER. 113 

•uch rules arc carried out, cash should alwaya 
accompany any verbal order, and the waiter or 
wine man should make out a card for cash sale 
to be O. K.'d by head waiter, that the wine 
steward or bar tender may know that the wine 
or liquor is not for other employes. 



TO GUAKD AGAINST MISTAKES. 

All bottled goods that are labeled, sealed 
and corked, ordered by guest, present bottle 
to guest with label in view, that he may ascer- 
tain that it is correct, according to his order, 
price and quality, then proceed to open as per 
instructions, asking permission to pour. 



WRAPPING WINES WITH NAPKINS. 

It has been customary for many years to 
wrap all wines with a napkin, and it is prac- 
ticed to this day, but owing to artificial and 
inferior, and such good imitations of the genu- 
ine article, some people have and do take for 
granted that to wrap a bottle is to conceal its 
brand and label, and that the wine served is 
not what it should be, or as ordered, and you 
may be told not to wrap it, but expose it in 
view to all. 

HOW TO WRAP A BOTTLE OF WINE. 

Many waiters make a very poor attempt 
at wrapping a bottle of wine with a napkin. 
This work should be done artistically and rap- 
idly. 

There are silver wine holders, but all hotels 
[are not equipped with such service. You should 
know how, in a neat way, to wrap a bottle 
I with a napkin. I will try to explain how to 
fold a napkin to wrap a bottle. 



114 THE AislERrCAN WAITER. 



DIAGRAM NO. 35. 
'Diagram No. 35 represents the napkin. 

Carry point A to point B, forming shape C. 

I'ake hold of C with left hand at point D, 
right hand at point E. 

. Place point D at the neek of the bottle and 
carry the napkin around the neck, locking 
point D against the neck. Then proceed to 
wrap the napkin around the bottle until you 
reach the bottom, then tuck the other end into 
the hollQw at the bottom. .W 

Proceed to pour. 

REMARKS ON WINE. 

Most waiters, when questioned along the line 
af witie service, asked to name the various 
Mhes appropriate to the several courses, as 
sauterne, claret, burgundy, Champagne, hock^ 
6reme de ihertthe, braiidy, port, etc., are found 
to he not well informied. The service is strange 
to thefti, both as to what to do and say. The 
only excuse for not possessing such knowledge 
after spending many years at serving foods 
is: : We waiters seldom or never have oppor- 
tunity to handle that many wines ; or, we can- 
iiot get an opportunity to work in sucli places. 

My advice to you is: A man was never, 
known to lose a dollar if he never possessed 
one, and you, Mr. Waiter, may never get an 
opportunity to handle such a line of wines, 
simply because you labor under the impression 
that you will never get a chance to. Your idle 
thoughts have proved a bar across the gate 
to success. The field of service is oijen to 



THE AMERICAN WAITER. 115 

you if you can qualify ; and as soon as you 
can take up your vocation from an educational 
standpoint — master it in all its details — you 
will see a change in the field of service. Take 
lessons in wine service. Study it as it is. 
Wines are made to drink; and for the epicure 
there is a proper place to drink them when 
eating. Learn to handle a full course of wine 
and liqueurs and liquors, inclading the Man- 
hattan cocktail and other such brews as are 
popular in table service. 

OPENING WINES WITH LOUD EEPOKT 

Is only permissible in club houses or other 
places where wines of all brands are used. 
Much care must be taken in serving guests who 
are very particular about certain brands of 
wine, for in many instances some places resort 
to exchanging, for instance, the contents from 
a Monopole bottle to a Mumm's bottle and sell^ 
ing it for Mumm's, and the only evidence that 
such has not been done is the loud report when 
the cork is removed. • : .•: 

SERVE APOLLINAEIS AT 45 DEGREES. 
Apollinaris water is' charged very heavily, 
and in opening the bottle it is very likely to 
overflow if the cork is not drawn very care-- 
fully. When opening apollinaris sink the cofk^ 
screw into the center of the cork and pull it 
up slowly, making no report or spilling the 
contents. Should the water start to overflow, 
hold the bottle in a slanting position, which 
wiU cause the. water to stop flowing. Return 
cork after you have finished serving. 

SERVE 3ASS ALE AT . 55 DEGREES. 

To serve ale, first cut the wire which holds. 
cork in position and remove cork as in thef 
above instructions. If the ale is at the' right' 
temperature .it will not oyerflow. Otherwise 



116 THE AMERICAN "Vf AITEE. 

bold the glass in a slanting position and pour 
the ale with ease. 

SERVE BOTTLE BEEK AT 40 DEGREES. 

Very easy to serve. Remove cork by sinking 

corkscrew in center of cork. Pull cork; serve. 

SERVE STOUT AT 55 DEGREES. 
It is a very hard matter to serve stout prop- 
erly, as it is almost impossible to prevent its 
beading rapidly and overflowing. First insert 
the corkscrew in center of cork and screw to 
bottom of cork. Then withdraw and allow 
gas to escape; then replace corkscrew and 
draw cork slowly and carefully. The waiter 
should have a side towel in the hand that 
grasps the bottle, for in nine cases out of ten 
the stout will overflow, no matter how care- 
fully it is handled. When the cork is fully 
withdrawn, tip the bottle a little sideways and 
hold the glass at the same angle and pour 
very slowly. Place glass on small plate. In 
this, as in handling every gaseous liquid, too 
much care cannot be taken to avoid agitating 
the bottle. 

SERVE CLARET AT 60 DEGREES. 

In opening a bottle of claret (the neck of 
which is usually decorated with a tinfoil cap, 
which gives the bottle a very pretty appear- 
ance), the waiter should take pains to cut the 
cap even with the top of the bottle, and never 
entirely remove the cap, or, in fact, any more 
than is absolutely necessary. It is not neces- 
sary to pour these wines slowly. "Wipe the 
neck of the bottle and then proceed to serve in 
proper glass. 

In pouring claret, if care is not exercised to 
prevent it, more or less of the wine will drip 
from the mouth of the bottle. To avoid this, 
hold the bottle close to the glass, and when 
the glass is nearly full, slightly twist and 



THS AMEBIC AN WAITEVt 117 

raise the bottle from the glaaa at the same 
time. 

SEBVE BUKGUNDY ''RED" AT 65 DE- 
GREES. 
To open and serve burgundy, sink corkscrew 
and pull the cork with much care, exercising 
care that you do not disturb its contents. Pour 
very carefully. 

SERVE SAUTERNE AT 50 DEGREES. 

Sauterne is very easy to handle. Cut cap 
as directed, draw cork and proceed to serve. 
SERVE SHERRY AT 45 TO 50 DEGREES. 

Serve sherry from decanter. 

Sherry, port and claret wines and bottled 
beers should never be placed directly on ice for 
any length of time, for their flavor will be im- 
paired by so doing. 

SERVE CHAMPAGNE AT 33 TO 35 DE- 
GREES. 
To open and serve champagne requires much, 
experience and practice, and you will find few 
head waiters of today that will stop and take 
time to teach an inexperienced waiter the meth- 
ods required to handle champagne, which is 
the cause of so many inefficient waiters who 
are not drilled in the service of wines. I sin- 
cerely ask of each head waiter, when you find 
a waiter that cannot open a bottle of cham- 
pagne, to teach him the art. But do not dis- 
charge him to be thrown on some one else, re- 
membering that you were once a beginner your- 
self. 

♦ * « 

DRY OR EXTRA DRY CHAMPAGNES are 
wines to which no artificial sweetness has been 
added, the natural juice of the grapes being 

suflBtiently sweet. 

* • • 

SEC OR GRAND SEC applies to wines to 
which sweet liquors have been added. 



Il8 the" AlI^ERrCAN WAITEKi 

■ MUMM'8, WHITE SEAL andPOMMERY 
champagnes are put up with patent wire cas- 
ing: tq hold' cork : in place, and are the easiest 
wines to open. 

- First wipe th,e bottle. Then grasp the bot- 
tle at -the .neck with the left hand* IJntWist 
the patent wire ^ fastener until the lower wire 
breaks; press back the broken wire on each 
side. Remove the casing that covers, up the 
cork. Grasp cork with all four fingers and 
thumb and. twist it upward,,. if possible. If 
the cork refuses to move, then zig-zag it slpwly 
until you hear the gas escaping and your cork 
is out. 

The cork i^pw out, first prpeeed to serve the 
guest that ordered the wine, .ppi^ring just a lit- 
tle in his glass first, then proceed to, serve all 
other glasses until they are filled, and last fin- 
ish filling the' first glass. Should your wine 
overflow, pass on to the next ^lass until the 
glasses have all- been helped. When your 
glasses are all &ne-quarter (14) full' you caii 
then pour the wine with lio trouble with it 
•werflowing. Return bottle to cooler,' place 
rubber eork in bottle and cover it with a nap- 
kin. 

CLICQUOT, MONOPOLE and many other 
wines are put up with wire easing.; Tq open 
these: : , . ' : 

Grrasp bottle at the neck with the left hand. 
Insert ice pick. .between the up and down wire 
and the bottle and press downward until wire 
is broken, then pull the wires back, remove 
casing and proceed same as above directed for 
Mumm^si. • • 

Serve same as Mumm's. •• 

LIQUEURS. 
CREME DE MENTHE^ Vert, Def, GTreen. 
YeHow, Vert, Def, Greeiw 



THE AMERICAN WAITER, 119 

• CREME DE MENTHE is usually served 
from the bar. Shaved or cracked ice placed 
in glasSj then creme. de menthe, accompanied 
with straws. Serve just before coffee. 

CHAETBEUSE— Served same as creme do 
menthe. 

; BRANDY. 
For a pa.rty or banquet, serve from a de- 
canter. 

;, , . CHARGE FOR -CORKAGE. 

Applies to extra charge for vyines served in 
dining room, not bought of the hoteL Charge 
for service of wine glasses, etc. 
« * * ■ 

• Never remove wine or beer glasses from the 
table to refill them. 



LECTURE. 

As it becomes necessary at times to lecture 
■io. waiters for misconduct, neglect of dnty, 
breaking rules and disobedience, the f oHow- 
iig lecture is about what advice I would give 
to my erew of waiters. 

"" • —NOTE— . ' ' 

^':; ■ DRILL TODAY, 3 P. M. 

[ .. John B. Goins, H. W,, 

','; :',,[,. , , June 12, 1902^ 

.;• The; above sign should be placed in various 
places, that every dining room employee could 
see it, and is sufficient notice for them to be 
in (lining room on that clay and hour, 

The word Drill applies to Lecture or Drill 
on Banquet and Party Service, as the case 
may be. At 3 p. m. LINE UP is the next 
order. Every waiter in line looking his' best, 
for it may be general inspection of uniform 
or assigned to some special duty to perform'. 



120 THE AMERICAN WAITER. 

ADDRESSING A CREW OF 45 WAITERS. 

Gentlemen, it is not mj motto to lecture 
every day, and as I am not much of a talker, 
I do but very little lecturing. While I talk 
today I shall endeavor to touch all necessary 
points pertaining to the best of Dining Boom 
Discipline. Then I shall expect you individual- 
ly to perform such duty as may be assigned to 
you to perform. I do not believe in Daily 
lecturing, neither do I believe in Weekly or 
Monthly lectures. But today I give you my 
ideas and peculiarities about Dining Room Dis- 
cipline, and those that come here to work after 
today shall be forced to fall in line with your 
obedience and deportment. To be brief, when 

I engaged myself to work for Mr. I 

agreed to execute any and all of his orders, 
and when he employed me he did so with the 
understanding that I was to do as he said, 
and not as I thought best. Consequently, I 
am his servant and must comply with his or- 
ders minutely. Likewise I hold you as 

Mr. does me. As long as you perform 

your duty as a waiter with politeness and 
obedience, you can remain in my employment. 
In order for me to retain my position I must 

do as I am instructed, or Mr. will 

find some one who will, and the same may ap- 
ply to you when you have instructions from 
me or any of my officers to perform any duty. 
I expect you to do it without a murmur, aa 
you shall be told but one time, and it is left 
to you in order to retain your position. Your 
refusal will warrant your dismissal. 

Gentlemen, there are just five particular 
points that I am very particular about: 

1st — Service must be your Golden Text. 

2nd — Keep off the walls and chairs. 

3rd — *'Come quick*' when signaled. 

4th — Don't present yourself with the smell 



THE AMERICAN WAITER. 121 

of intoxicating liquors on jour breath in din- 
ing room. 

5th — Bemain at your station and don't talk. 

And I ask you to carry out those five points 
in particular. 

Time and your appearance will keep you in 
a position and put you in line for promotion. 

TIPS. 
I want and would like to see every waiter 
in this dining room earn as many tips as he 
can legitimately, but let it be understood that 
I shall not suffer any guest of this house to 
be misused or have any inattention on account 
of not tipping you. Talking to guests famil- 
iarly, touching them on the shoulders, which 
might be termed ''Sand Bagging '^ a guest for 
a tip, or commonly called "Kailroading a 
Guest," if such is brought to my attention, I 
shall dismiss you at once. 

BREAKAGES AND CHARGES. 
As a rule, you shall be charged for all break- 
ages, and if you care to work here you must 
pay such charges. Fines for being late — I 
do not believe in such and will not charge you 

I for lates, as I find the best time maker comes 
late sometimes. I may be forced to work you 
from six to eight hours over time, which this 

j house pays no extra for, and I could not do 

I you justice by charging you for fifteen min- 
utes late, but if you are continually late I 

j shall fill your place. 

i PROTECTION. 

( Protect yourself by remaining at your sta- 
tion when not busy. Do not loaf in kitchen 
or other places where you do not belong. Have 
f nj argument in the kitchen, pantry, or with 
I the cook. If you cannot fill your order with- 
l| out such, consult the steward, who is in charge 
I of kitchen, and if you find no redress, return 



122 THE AMERICAN WAITER. 

to. the Iiead waiter and let Mm £ght your 
battles. 

STEALING AND , EATING. 

As m&nj waiters -will steal and eat, which 
is invariably the cause of you losing your posi- 
sition; now if you eat and the steward catches 
you, you know the consequences, and if 1 catch 
you, you may as well pull off your apron, for 
I shall not charge you, but dismiss you. 

HANDLING DISHES— DROPPING SILVEE. 

Handle your dishes with the greatest care, 

that you may make as little noise ds possible. 

■Drop no silver whatever, for it is carelessness. 

WIFE SICK. 

Waiters, as a rule, have many excuses in or- 
der to lay off a meal or for being late. Most 
generally the street car broke down, * ' missed 
my car, ' ' over slept ; but some, come with, ' ' my 
wife was sick, had to remain to give her medi- 
cine.*^ If your wife is sick, you come to 
work and earn money to pay your doctor bill 
and buy her medicine, for you can do her no 
good to remain and look at her. Db not lay 
off unless you notify me. 

I do not lend money to waiters, so I shall 
not borrow from you. 

PAY 1) AY— Tenth of each month." . 

DEAW DAY— Twenty-fifth of each month. 

This house pays (or don't pay) for party 
or banquet. 

I shall remind you daily of your bad service 
and hope that you will govern yourself with 
the remarks. " • \ 

• Thanking yen for your atte>nti6iL 



THE AMERICAN WAlTEsi l'23^ 

RESTAURANT WORK. 

This book, up to this page, has been mit- 
ten for exclusively American plan hotel serv- 
icie. But, as I have said, each year brings 
the proprietor face tO face with new ideas 
along the line of service; and in tlie niany 
changes from one service to another he nat- 
ui'ally expects to find the waiter progrisssive 
as well as himself, and expects him* to be able 
to masster such new ideas as they present 
themselves. ■ 

• A few preliminary remarks along the line 
of Cafe or Eestaurant servic!e may b6 of im- 
portance to the reader. While the Service may^' 
not be applied to all places, it will 'be a 
** bright' light" for you, should you be' sb' 
fortunate as to ^'need a light'"' at any time. 

In most every cafe, restauraiit or club into 
whose service you enter you will find some 
kind of checking system. - - . ' .■ 

In order to be a first-class short order man; 
(a waiter for cafe, restaurant, diniiig car or 
club) you should be able to read at sight, be 
a- fairly good penman, and quick at figures;, 
also level headed, broad minded,; a salesman of 
no small, ability, quick on foot, a: good ^mixer 
of salads and their dressings; be knoweldger 
able in the suggesting of what is goodto «atf 
be a good carver of steaks, fish, lobsters,- d.UGkg, 
and birds. generally, and, you should also be a 
j^irly good short order cook. XJntjl you have, 
mastered all of these points in general,.' yo.u. 
may not, according to my observation apicl! ex-, 
perience, be classed as an all-round .first-class 
waiter. , ,.,,..,, , ., 

* * * 

CHECKING. 

In a European plan dining room -you will 
have to work under some kind of a checking 
system/ There ar€- several systems, 'but fo* 



124 THE AMERICAN WAITEE. 

purpose of illustration I will give a brief de- 
scription of only one, that known as the Lock 
Stub, which protects the employer as well as 
any system I have observed; and also is fair 
to the waiter, for if any waiter makes a mis- 
take, thia system identifies which one, so that 
the blame goes to the proper party only. 

The Lock Stub is a package of twenty 
checks securely locked in a metal holder. (See 
illustration No. 36.) These packages have 
printed numbers on the face of the check, also 
on the stub (which is locked in the holder), 
and these correspond with the waiter's num- 
ber. Also these checks have other numbers 
in duplicate on the check and stub, which are 
printed in consecutive order, so that every 
check has a separate number. The illustration 
shows the check number on top and the wait- 
er's number at the bottom. 

The checker has a number of record slips, 
printed in series to correspond with the wait- 
ers' numbers, the slips for each waiter's num- 
ber bearing also printed consecutive numbers, 
so that there can be no mistake made. (See 
illustration No. 37.) 

Also the checker controls other slips for the 
wine room and cigars, with lock stub feature, 
which bear the checker's number and a con- 
secutive number, and upon which the checker 
writes the waiter's number and the number 
of the guest's check, when it is necessary to 
use one of these for departments other than 
the kitchen. (See illustration No. 37.) 

In operation a check is detached for each 
person, or party, as the case may be, which 
the waiter serves. The articles are written 
in on the check as shown in the illustration. 
The checker stamps the price alongside each 
article in the dollar and cents column; also 
stamps the price on his record slip, which, it 



THE AMERICAN WAITER, 



125 






1 

m 

ELMS 


p..-.— — — — --.' 


f ^ No. 69 


£ W^e^J^^r/&^ 


25 


J. ch-^a^a^ 


40 


/ -d^^Xo-c^^ -XHZo^ 


90 


/ UimC ^fh^ihu^ (f^a^^-^j 


20 


^ ^^Ut6i^ >feX.t.^x, 


30 


JL (b^^JL^uL. 


20 


^A^ 


25 


/ 












1 




1 












Waiter No. 26 









DIAGEAM NO. 36. 



will be noticed, is dissected into the depart- 
ments of Food, Wine, and Cigars. Also he 
stamps the price on the checker's slips which 
procure Tvines or cigars. 

It is the business of the checker to inven- 
tory the filled trays as brought before him 
and to see that the articles served correspond 



126 



THE AMERICAN WAITER. 



o 

26 "' 
"26 «" 


40 


win. 


Clwfi 


?5 


25 


90 


30 




20 






20 








\ V.V 






V* 






































^ 








\ 






^-^ 




THE 
ELMS 


W 


v/1 


^?| 


Checker N.:2 ^M 


fflrt 


V((.n« 


CIgtft 

25 


1 



DIAGEAM NO. 37. 



to what the check calls for, no more and no 
less. 

A check of this kind is a good thing, in my 
opinion, for the waiter, as it promotes system 
in his work and accuracy, and, as there is very 
little chance of beating it, the waiter does 
not waste his time or take the chances trying. 



You may find a different checking system in 



THE AMERICAN WAITER. 127 

each place you secure employment, so it is 
necessary to be able to adapt yourself to any 
and all. 



THE RESTAURANT WAITER AT WORK. 

I have observed in the European service that 
the majority of waiters who go from place 
to place looking for European work, when 
asked: ''What is the preliminary work to a la 
carte service?" they are unable to answer the 
question. 

First: The most essential point of succisss 
along the line of how to master the a la carte 
service is the set-up. 

Serve water first. 

In a great many cafes and restaurants there 
is objection to the set-iap of bread and but- 
ter, but allow the silver to be put on the 
table; that is, place knives and forks, but no 
bread and butter until such food as ordered 
is ready to be served, the reason given being 
that too much bread and butter are consumed 
by such methods. But if the management 
would take time to figure out how many guests 
a waiter can handle by using the bread and 
butter set-up, which, to my mind, is the pre- 
liminary to good service just the same as a 
foundation is to a great building, he would 
say: "Make the bread and butter set-up, by 
all means. '^ 

For illustration, we will take up a few or- 
ders for a waiter to handle using the bread 
and butter set-up: You are at your station 
and the first man up. The head waiter seats 
a party of two persons at your station. (In 
the following description of the waiter's work 
this party will be referred to as party No. 1.) 
If he does not present them with blank check 
for writing the order on along with the bill 
of fare, it is your duty, before serving water. 



128 THE AMERICAN WAITER. 

to place your check book (or a blank check, as 
the custom of the house may be), together with 
a lead pencil on the table at the seat of the 
guest who will do the ordering. 

If the diners wish to pay their bills sepa- 
rately, then each one should be provided with, 
a blank form on which to write his order. 

The checks will be numbered in consecutive 
order, so (in case your check book is left on 
the table) take particular notice of the num- 
ber of the top check so that said guest may 
not destroy a check during your absence in 
serving water without your knowing it. 

Should any check issued to you be lost, mis- 
placed, or destroyed by guest or waiter, 
unless you, the waiter, can produce the torn 
pieces of said check or can give satisfactory 
account of the loss, you will be responsible for 
its face value, usually a stipulated sum which 
the management fixes as reimbursement. A 
loss of this kind is liable to cause you immedi- 
ate dismissal for tampering with the book. 

After serving water, your next duty is to 
remain within speaking and hearing distance, 
ready to give any information in regard to 
prices, portions, how much one order or a half 
portion will serve, tell of any new articles that 
may have been added to the bill, how such and 
such dish is cooked, whether it is good, which 
dish may be specialized and is always good, 
etc. 

After the patron has written his order (for 
illustration after the manner as indicated in 
diagram No. 36) you remove top check from 
lock and ask any questions about the order 
that you may not understand. 

Party No. 1 orders: 
Steak 
Potatoes 
Cofee 

Proceed to the kitchen, place the order with 



THE AMERICAN WAITER. 129 

the outside checker (who generally has a desk 
near the door). He calls off the order to the 
chef. You listen to see if he calls the order 
correctly. The checker retains your check and 
sets prices to articles ordered. 

You should then return immediately to din- 
ing room and make your set up. 

2 steel knives 

Carving knife and fork 

2 table spoons 

3 tea spoons 

1 tray of bread 

2 butter plates each with a print of butter 
(if summer time place a few pieces of broken 
ice on the butter) 

Place the carving knife and fork at the 
plate of the guest who did the ordering; also 
large spoon. 

Place a bottle of Worcester or chili sauce on 
the table. 

The head waiter has now seated another 
party at your station (which we will call party 
No. 2) ana iralls your attention to the fact 
that it is your up. 

You should place your check book (or blank 
checks) and pencil as in previous instruction. 
Serve water, and you are ready to receive this 
order. Party No. 2 consists of four persons. 
While this party are making out their orders 
return to kitchen to find your steak and po- 
tatoes ready. 

Return to dining room with steak and po- 
tatoes, pot of coffee, and pitcher of cream. 
Present steak to guest. Uncover it. Ask 
''Shall I carve your steak. Sir?'* If he de- 
sires to carve it himself, he will tell you. 
Place it on the table as shown in diagram 
No. 38. 

After completing your service, as in dia- 
gram No. 38, refill water glasses. 



130 THE AMERICAN WAITER. 




DIAGEAM NO. 38. 

A. Steak platter with cover; B. Potatoes 
platter with cover; C. Service plates; D. Carv- 
ing fork and small fork; E. Dinner knife, 
steel, carving knife, butter knife, tea spoon, 
service spoon; F. Cup and saucer; G. Sugar; 
H. Water glass; J. Cream; K. Butter; M. 
Salt and pepper; N. Table sauces; O. Bread» 



THE AMERICAN WAITER. 131 

Ask guest if anything else is wanted. If 
he says *'No" then you can say to him that 
you will return soon^ should he need your 
service. 

Step to party No. 2 and say ''I am at your 
service, please. ' ' They will give the necessary 
instructions in regard to their order, which is 

Oyster cocMail 
Chicken en casserole 
Potatoes au gratin 
Neufachtel cheese 
Crackers 
Coifee 

Remove check as instructed above, and pro- 
ceed to kitchen as before. 

After hearing your order called to chef, 
return to dining room and take notice of 
party No. 1. Eeplenish water glasses and 
see if anything is needed. 

Return to kitchen. Get four orders of but- 
ter, bread and wafers, four steel knives, four 
large forks, four cheese knives, four oyster 
forks, four salad forks, ladle, one large spoon, 
one serving fork. Return to dining room and 
make set up according to diagram No. 39. 

Party No. 1 is about through. Offer bill of 
fare. Nothing wanted. Remove soiled dishes. 
Crumb cloth. Serve finger glasses. Proceed to 
kitchen; and don't forget to take the soiled 
dishes with you. Say to checker ''Let me 
have check No. 1." He will at once foot your 
check up. 

Meanwhile get four oyster cocktails for party 
No. 2. 

Return to dining room. Present check to 
[ guest on silver tray, placing tray on the table, 
! and proceed to serve party No. 2 with the 
oyster cocktails. 

Pass salt, pepper, tabasco, and wafers. 

Then return to party No. 1 to collect the 
check. 



132 



THE AMERICAN WAITEE. 




DIAGRAM NO. 39. 
A. Seat of host; B. Service fork, dinner 
fork, oyster fork; C. Steel knife, butter knife, 
service spoon, ladle, teaspoon, oyster fork; D. 
Water glass; E. Butter; F. Napkin; G. Sil- 
ver tray of wafers; H. Silver tray of bread; 
J. Water bottle; K. Tray with tabasco and 
horseradish; L. Salt and pepper. 

After paying cheek to cashier, if party No. 
1 have left your station, change the table 
cloth and place napkins. 

Party No. 3 (one person) has now arrived. 
Place check for order book to be written on 
as before, serve water; then step to party 
No. 2 and replenish the water glasses. 



turn to party No. 3 and receive an order for 
cut of: 

Boast heef 

Mashed potatoes 

Pot of cofee 

Eeturn to kitchen taking cocktail service with 
you. 

Place order No. 3 in checker's hands. Then 



THE AMERICAN WAITER. 



133 




DIAGRAM NO. 40. 

Casserole Service on Service Table: A. 
Casserole; B. Au gratin potatoes; C. Ladle; 
D. Fork; E. Service spoon; F. Service plates. 



get wise: Step over to the chef and ask 
about your chicken en casserole. Ten minutes 
more! — Return to dining room and make the 
set up for party No. 3: One steel knife, one 
butter knife, two table spoons, one fork, one 
plate with butter on it, one tray of bread. 

After placing set up for No. 3, step back 
to party No. 2. Replenish water glasses. 

Return to kitchen for order No. 3, and serve 
about the same as you did in diagram No. 38 
illustrating steak service. 

Return to kitchen for party No. 2, order of 
chicken en casserole, which is ready. 

Return to dining room. Present it to guest. 
Ask if you shall serve it. If they desire you 
to serve, then you will remove the service you 
had placed on the table to serve with to the 



134 THE AMERICAN WAITER. 

side table and proceed to serve as in diagram 
No. 40. 

After helping all four plates as above shown, 
proceed to serve to each guest a plate, the host 
last. 

Pass salt, pepper, bread. Eeplenish water 
glasses. Then return to party No. 3 and 
say '^I am at your service, Sir." If he cares 
for nothing else remove soiled dishes. Serve 
finger bowl. 

Take soiled dishes to kitchen. Ask for check 
for party No. 3. Present check to guest as 
before, paying same to cashier. 

Now give your attention to party No. 2. 
Eeplenish water glasses. Offer to serve more 
chicken, if any left. 

After the party has finished the chicken, re- 
move soiled dishes, crumb cloth, taking notice 
if any of the silver has not been used; re- 
plenish that which has been used. Then pro- 
ceed to pantry for cheese and crackers, and 
serve as in instruction previously given for 
Neufchatel Cheese, Bar le Due Jelly. Then 
pour coffee in A. D. cups (or large cups as 
may be ordered) from pot and serve. Pass 
sugar and cream. 

Guest may now order cigars. If so, procure 
special cigar check slip from checker and pro- 
ceed to cigar stand for them. 

Eeturn, pass cigars, strike match, pass ash 
trays. 

Proceed to kitchen with soiled dishes. Ask 

for check for party No. 2. Present to guest 

on silver tray. Pay check to cashier; and you 

are ready for party No. 4. 
• « * 

STEAKS. 

Few American plan waiters, and some, even, 
who class themselves as European plan waiters, 
know how to serve or carve a large steak, in 
event they are trusted to remove it to a side 



THE AMERICAN WAITER. 135 

table to carve. A few remarks, therefore, along 
the line of steaks, should be of value to the 
aspiring student for European service. 

There is a great difference between a Short 
Steak, Eib Steak, Sirloin, Double Sirloin, Extra 
and Specal Extra Sirloin, Porterhouse, Double 
Porterhouse, Extra and Double Extra Porter- 
house. The average American plan waiter is 
so accustomed to serving small steaks, thin 
and tough, that when he meets the above 
named steaks in all their splendor with the 
natural juice oozing from them and plenty of 
fat attached, his first thought is to trim all 
the fat from the steak as one would the rind 
from a slice of bacon or ham. Should the 
waiter be told to carve it, it is probable that 
ninety per cent, of the American plan waiters 
would cut such steaks into thin strips as one 
would slice bacon or ham. 

The average guest who invests his money in 
a good steak wants it cut and served to him 
in strips; but his expectations are to have it 
so carved that each cut retains its natural 
juice, which makes all beef worth while to 
eat. 

To carve sirloin steaks, club steaks, porter- 
house, double and extra porterhouse, much 
care and judgment should be exercised to get 
as many portions out of the steaks as will 
give each person you are serving a perfect 
cut. 

The ordinary Club steak will serve two per- 
sons, but is generally sold for one. When 
two persons partake of such a steak an extra 
charge, say fifteen cents, is customarily made 
for service (unless other articles are ordered to 
offset such charge for extra service of second 
party). 

An Extra Sirloin can be served for two or 
three persons. It is usually served to two 
persons. 



136 THE AMERICAN WAITER. 

A Double Extra Sirloin can be served to six 
persons with plenty to go around. 

In carving such steaks a waiter should size 
up his steak well before drawing his knife 
through it, for, once cut too thin or too thick, 
it cannot be replaced in its proper form. 

The Porterhouse, single, is easy to carve. 
The Double Porterhouse which comes thicker, 
and the Double Extra, which is very thick 
(and sometimes carelessly cooked) as well as 
the other steaks, can be most miserably served, 
unless the carver is quite smart with the knife. 

One great drawback to the service of such 
steaks is that so many American people are 
nervously impatient and give the hurry up 
order. They seldom want to wait or take the 
time for such steaks to be perfectly cooked, 
consequently, the steaks are burned, scorched, 
in fact very badly broiled. But the service 
must make up for the bad broiling; and it 
takes a mighty good waiter at times to keep 
such guest from complaining and refusing to 
accept steak. 

TO CAEVE A CLUB STEAK. 

If you are asked to carve a Club steak 
(which is about three-fourths of an inch 
thick), cut it in strips about one inch wide. 
See diagram No. 41. 

First trim off the butt end at point A, then 
cut through as indicated by the dotted lines. 

The ends marked B are discarded by some 
persons, and by others are considered the best 
part of the steak, especially when cooked crisp. 

TO CAEVE AN EXTEA SIELOIN STEAK. 
Carve an Extra Sirloin steak same as Club 
steak. 

TO CAEVE A DOUBLE EXTEA SIELOIN. 

The Double Extra Sirloin is one large steak 

cut about five inches thick, then split through 



THE AMERICAN WAITER. 



137 




PORTERHOUSH 

DIAGRAM NO. 41. 



the middle from A to B as indicated in dia- 
gram No. 41, not quite through, but sufficiently 
so as to lay it open to make broiling quicker; 
which, if left as first cut, would be near a 



138 THE AMERICAN WAITER. 

roast. The dotted lines show where to carve 
the steak. From C to C is practically all fat. 
It is here where the Tininformed guest and 
waiter make a great mistake in the carving, 
thinking that this end is solid meat. 

TO CAEVE THE POETEEHOUSE— SINGLE 
OE DOUBLE. 

Stick knife point almost perpendicular at 
point A, (see diagram 41) which is into the 
corner of the T bone. Cut along dotted line 
to point B. 

Then place knife point at point C and cut 
down the other side of the bone to point B 
also. 

Place knife at point A and cut through to 
point D. 

Place knife at point G and cut through to 
point E and you have your steak separated 
from the bone. 

Cut the meat into portions according to 
number of persons to serve, dividing the Sir- 
loin and Tenderloin into equal parts. 

TO CAEVE MALLAED AND TEAL DUCK. 

Mallard and Teal ducks, when in season, are 
much in demand by lovers of the webb foot. 

As the breast is all that is cared for of the 
Mallard and Teal, it is well to be able to re- 
move the breast intact, or without resort to 
slicing more especially when serving a half 
breast or a whole duck to a person. 

Turn the duck on its back. Insert knife 
and cut down close alongside the breastbone^ 
first one side and then the other. 
* * # 
TO CARVE FISH. 

Planked fish, or fish that are served whole, 
such as White fish. Shad, Black Bass, and 
Trout, should be carefully carved and served 
without breakijDg the flesh. 



THE AMERICAN WAITER. 139 




DIAGKAM NO. 42. 

To carve a white fish: (See diagram No. 
42.) Eun a regular fish knife into back of 
fish at point A, directly over the center bone 
to point B and slide knife along over the 
bone to points C and D. (If the fish is cooked 
thoroughly your knife should follow along the 
bone very easily; if not well cooked you will 
not be able to successfully separate the flesh 
from the bone.) 

Draw the knife out and cut across at point 
C and D, then cut into as many portions as 
desired, placing on plates. 

Turn the fish over and perform the same 
operation, which will leave fish as shown in 
diagram No. 42. 



OYSTERS AND CLAMS. 

For many years the only customary ac- 
companiment to the service of raw oysters was 
a plate of crackers, salt, pepper, and horse- 
radish; but, as time has advanced, custom has 
made it necessary in many places to serve 
bread, butter, tabasco sauee, horseradish, and 
catsup. The proper accompaniment to raw 



140 THE AMERICAN WAITER. 

oysters is tabasco, horseradish, salt, pepper and 
wafers; but, to meet the requirements of all, 
you will do well to follow the custom of the 
place in which you are employed. 

TO SERVE OYSTEES ON THE SHELL. 
Oysters may be served on regular oyster 
plate or on soup plate with shaved ice and a 
paper doily on the ice. They should be on 
the deep shell. Serve wafers, tabasco sauce, 
horseradish, salt, and pepper. Place tabasco 
and horseradish on a silver tray. 

OYSTER STEWS. 
Serve in bowl or silver soup tureen. Serve 
crackers, catsup, cold slaw. 

CLAMS. 
Service same as oysters. 
» » » 

LOBSTERS. 

The lobster, a shell fish much esteemed, is 
served in many ways, but more particularly 
''Live Broiled'' and ''Cold Boiled." 

Often you may be left alone, or sent to 
some place of stag entertainment, or a fish 
dinner, and have to serve lobster. 

To split a lobster is an easy matter and 
every waiter should know how. I once was 
in charge of an up-to-date cafe in a far inland 
town and it was the desire of the manage- 
ment to specialize sea foods. A chef of no 
small ability was employed, but, to my sur- 
prise, he was afraid of the live lobster — knew 
not how to boil a lobster, or split one open. 
He was perfectly ignorant of its service and 
I had to help him out. So you may see that 
occasionally a waiter may possess a knowledge 
of cookery in some lines that a high priced 
chef may be weak on; consequently a few i«- 



THE AMERICAN WAITER. 141 

marks on How to Serve Lobster will, I hope, 
prove useful information. 

To split a Cold Boiled Lobster (which, after 
boiling, is red) : Kun cold water on it to 
remove any slime or undesirable particles that 
may be clinging to the shell. Lay the lobster 
on the table straight out as in diagram 
No. 43. 

Grasp, with left hand, the fingers at point 
A and the thumb at point B. Have a French 
knife (about twelve-inch) with sharp point. 
Stab the lobster through to the under side at 




DIAGEAM NO. 43. 



point C. Then rip straight through the back 
from point C to point D. 

Turn the lobster around: that is, put his 
head where his tail was. Then place the knife 
in point C and rip to point E and the lobster 
is split in half. 

With your knife crack the claws at points 
F, G and H. 

Kemove the intestines. 

If COLD BOILED LOBSTER, place a nap- 
kin or fringed doily on a large platter. Place 
the lobster on the platter flesh side up, with 
half a lemon at points J and K. 

Serve with service plates in front of gueat; 
the platter in front of plate, also a service 



142 THE AMERICAN WAITER- 

plate to tlie left of guest for debris from the 
lobster. 

Serve bread and butter, English mustard, 
Worcestershire sauce, chili or catsup, as desired. 

Finger bowls at once. 
* * * 

In splitting a Live Lobster for broiling,, 
beware of getting your fingers pinched in the 3 
handling. 

Split same as directed for cold lobster. 

Serve Broiled Live Lobster same as Boiled I 
Cold, except serve drawn butter along with the) 
chili sauce. 

» * » 

CHAFING DISH AND APPOINTMENTS. 

The regulation spoon and fork, both with i 
long handles, the spoon with a broad bowl, the ! 
fork with long and wide tines. 

A flagon or small pitcher for the alcohol, , 
with which to replenish the lamp. 

A silver tray to set the chafing dish on, to ' 
guard against accident ; for the least draft 
of air may cause the blaze to flare, sometimes 
setting fire to the table cloth. 

The dishes that can be prepared with the 
chafing dish are too numerous to mention; 
but I will give an illustration of its use. 

Alcohol evaporates very fast and the ordi- 
nary lamp holds only a small portion; conse- 
quently, when the food to be served in the 
chafing dish is prepared in the kitchen, you 
should delay lighting the lamp until ready to 
return to the dining room; or when the food 
is about to be turned into the blazer (which 
is the top pan). The lower pan, which is for 
hot water, should be filled only about half 
full, and in time to keep its heat after light- 
ing the lamp. If you put in too much water 
it may boil over, causing delay, soiling the 
cloth, etc. 



THE AMERICAN WAITER. 




DIAGEAM NO. 44. 
A. Chafing dish; B. Tray; C. Flagon of 
alcohol; D. Tray of toast; E. Service plates; 
F. Spoon; G. Fork. 



Diagram No. 44 illustrates service of the 
following named dishes, -which, with many 
others, are popular for the chafing dish: 

Chicken hash with peppers. 

*Welsh rabbit. 

*Golden buck. 

Southern hash. 

Lobster Newburg. 

Oyster stew. 

Soups. 

Oysters, Poulette. 

Frogs legs, Poulette. 

Poached eggs. 

*Scrambled eggs. 

Scotch woodcock. 

Roast squab. 

Roast quail. 

*Salmi of game, and others. 



*Indicates dishes with which toast may be 
served as accompaniment. 



144 THE AMERICAN WAITER. 

THE HEAD WAITER. 

There seema to be all the time a scarcity 
of good head waiters — men with the necessary 
ability, tact, energy, and the generalship to 
suit the present requirement. 

Twenty years ago the " wall-flower ' ' head 
waiter (I speak of the class of head waiters 
who never had any business two feet away 
from the dining room door) was a man of 
great size, portly, stout. He was not fitted for 
the position unless he possessed a handsome 
appearance, wore side whiskers, also a mus- 
tache, which he took great pride in twisting 
and fumbling with. This wall-flower type of 
head waiter is fast fading away. Today size 
and good looks do not count for nearly so 
much as ability to handle a crew of men and 
*' deliver the goods" in the line of up-to-date 
service. 

The '* working head waiter" idea may not 
suit the notion of some of my readers, espe- 
cially those of the wall-flower type. Experi- 
ence in traveling, however, has taught me that 
the modern head waiter must adapt himself to 
conditions as he finds them. I do not mean 
by this that he should perform the duties of 
a side waiter: but there are a thousand things 
in which he can serve his employer's interest 
without sacrificing his dignity. Upon occasion 
he can handle the saw, nail and hammer (as 
outlined in chapter or fixing the banquet ta- 
bles), assist in the matter of setting out plates, 
garnishing, etc., to facilitate the service from 
the kitchen and pantries. He should not be so 
proud that he can not serve a glass of water, 
pass a spoon, bread, salt, or pepper. 

Use forethought in your work. Don't trust 
to chance. Cultivate pleasant relations with 
the steward and chef, that you may be mutu- 
ally helpful in your several departments. 



THE AMERICAN WAITER. 145 

The skilled head waiter who has demon- 
strated himself trustworthy should command a 
smart salary. To be a head waiter one must 
first have many years' experience in hotels, 
cafes and restaurants as a side waiter. You 
become a head waiter by demonstrating your 
ability, or rather, by having your fitness recog- 
nized by the employer who is looking for a 
good head waiter. The first promotion to 
executive position is when you are made cap- 
tain. As a captain you learn to handle men, 
good and bad. Never aspire to the position of 
head water. Let it come to you unexpected. 
But once in harness take right hold of the 
reins and tighten up. Keep your crew right 
in front of you. Let them know that you are 
the general and that you are watching every 
move. Let them know that their faithfulness 
to duty is the only reprieve from dismissal. 
Have no favorites, pets, or spies. Let all look 
alil^e to you. Trust no one to do that which 
is entrusted to you to do. Watch all points. 
Watch the steward and the manager: note 
their peculiarities, study their wants. Be a 
mind reader. Know when to move away, and 
when to come forward. Don't butt in, but 
keep out. When you are wanted, you will be 
told. Don't be contrary. Do as you are told, 
then offer suggestions, if they will be consid- 
ered. Don't get uneasy if the proprietor don't 
say ''Good Morning" to you. Don't think 
every time he is talking to one of your wait- 
ers, he is talking about you. Don't be super- 
stitious. Don't draw money between pay 
days, or be garnisheed. Don't gamble, play 
cards, or checkers with your crew, or room 
them at your house, or ask them to tip you, or 
sell them a jacket or a vest. All these things 
bring on a familiarity which breeds contempt, 
and results in loss of control of your crewj 



146 THE AMERICAN WAITER. 

and sooner or later will be the cause of yonr 
own dismissal. 

Take notice when the proprietor enters the 
dining room. His eyes see every defect at a 
glance. Generally you are the first one he 
meets, and he sizes you up from head to foot, 
your shirt, collar, your cuffs, your trousers and 
your shoes. Keep neat and clean yourself, and 
your crew may follow suit. Give dining room 
plenty of air and ventilation at all times. 
Fresh air is necessary. See for yourself that 
all side work is properly done, that sideboards 
are clean, also the finger glasses and crumb 
trays. 

Don't talk too much to the proprietor. When 
he comes to the room, let him alone. Stay away 
from him. Say "Good Morning" to him as 
you would to a guest, for you have plenty of 
business, without trying to entertain him. Do 
not be afraid of him, his wife, son or daughter. 
There is no occasion to be, so long as you are 
doing your duty. Treat them as the guests, 
with becoming respect. Give prompt service, 
which indicates that the guests get the same. 
Serve them as soon as possible. Don't be 
afraid to use the family waiter in case you 
are short of help: but it is best to always get 
rid of the family first. (It is often diflScult 
nowadays to keep a '^family" waiter. Why? 
I cannot tell — unless tips!) 

Don't imagine the proprietor wants you 
every time he comes to the dining room door. 
Stay away. If he wants you, he will tell you 
by a sign. It is his place, and he has a right 
to look into his own place. 
* * * 

The steward is the man who can make 
your position pleasant or unpleasant. The 
head waiter and steward should be on good 
terms at all times. Work to each other's 



THE AMERICAN WAITER. 147 

interest. Keep the steward posted as to the 
pleasure of the guests, how they are pleased 
with the furnishings of the table, etc. The 
steward can save you much trouble, as, for 
instance, he can often reach the proprietor in 
a help proposition better than you can. Honor 
and respect him as your superior. Obey his 
orders; and you will find by so doing, that you 
may be let alone to run your own department. 
* * * 

The clerks are an important link to your 
position. Be as pleasant with them as you can, 
for they can save you much trouble; and, re- 
member, can also make you much trouble, if 
they form a dislike for you. The clerk today 
may be manager tomorrow, proprietor next 
week. 

A FEW DONT'S. 

DON'T pull your mustache. 

DON'T clean your finger nails in dining room. 

DON'T fail to report for duty without per- 
mission. 

DON'T carry packages from hotel. 

DON'T hang around office or bar. 

DON'T play or get familiar with female help. 

DON'T get in the steward's path. 

DON'T double an order for one person. 

DON'T refuse to accept your order in kitchen. 

DON'T complain about your work. 

DON'T strike. 

DON'T dictate to guest. 

DON'T play in the kitchen. 

DON'T debate with cooks. 

DON'T use tobacco or gum in dining room. 

DON'T make disturbance because you are gO' 
ing to quit. 



148 



INDEX. 



Page 

Apollanaris, to serve 115 

Appearance i 

Apples 15 

Artistic and bad service contrasted 41 

Baked apples 17 

Bananas 16 

Banquet. 150 covers 93 

Banquet in private family 108 

Banquet, setting tabic for 92 

Banquet service 92 

Banquet service, general review of 109 

Banquet tables, building 98 

Banquet, table set for 91 

Bass ale, to serve * 115 

Beef tea 14 

Berries • " 15 

Beverages 73 

Bill of fare, handing the 17 

Bottle beer, to serve 116 

Branch work 3 

Brandy, to serve 119 

Brass, to clean and polish 5 

Bread, to cut old or new 75 

Breakages and charges 121 

Breakfast orders 25, 26, 27, 28 and 29 

Breakfast order, private tray 67 

Breakfast or supper, to serve 30 

Breakfast, service of boiled eggs, toast and 

coflEee 11 

Breakfast table, to set 24 

Bufifet and service table 46 

Burgundy, to serve 117 

Bussman, the 22 

Cakes, hot 10 

Cantaloup 16 

Captain, the 21 



INDEX. 149 
Page 

Carriage callers 107 

Casserole service on service table 133 

Cereals, service of 8 

Chafing dish and appointments 142 

Chair lessons 6 

Champagne, to serve 117 

Checking 123 

Cheese, service of 53 

Chocolate 14 

Christmas dinner 52 

Clams, to open 7 

Claret, to serve 116 

Clerk, the 147 

Club steak 137 

Cocoa 14 

Coffee 14 

Cold lunch, private order 70 

Collations 76 

Collation for dancing or euchre party 81-83 

Collation for 400 77 

Colonial club cheese 55 

Contrasting artistic and bad service 41 

Copper, to clean and polish 5 

Corkage, charge for 119 

Cream toast 9 

Deportment 19 

Dessert orders 59, 60 and 61 

Dinner 30 

Dinner, Christmas. 52 

Dinner for four, family style 32 and 40 

Dinner order, private tray 68 

Dinner party in private family 108 

Dinner party of twelve served by one waiter 42 

Dinner service for four 39 

Dinner service for one 39 

Dinner service, table set for 31 

Dinner, six orders 34 

Dinner table, to set 25 

Dip toast 9 

Dissatisfied guests, avoid trouble with ig 



150 INDEX. V. 

Page 

Don't bring more than guest orders 37 

Don'ts, A few 147 

Door men 107 

Dress i 

Duck, mallard and teal, to carve 138 

Ear and eye, training the 6 

Eggs, to serve 10 

English dressing, to make 58 

Fish, to carve 138 

French dressing, to make 56 and 57 

French toast 9 

Fresh fish, substitutes for 51 

Fruit salads, to serve 59 

Fruits, service of 14 

Grapes 15 

Grape fruit 15 

Green salads, to serve 59 

Head waiter and proprietor 145 

Headwaiter, the 144 

Hot cakes 10 

Ice table for ladies* luncheon 88 

Iced tea. 12 

Lecture 119 

Lemonade 73 

Linen man 23 

Liquors, service of 112 

Liqueurs, to serve 118 

Lobsters 140 

Lobster, broiled live 142 

Lobster, cold boiled 141 

Lunch, to be served in room 69 

Lunches, to put up 76 

Luncheon 61 

Luncheon, informal, for ladies club 87 

Luncheon, stag buffet for fifty. 89 

Mayonnaise 58 

Meat and fish salads, to serve 59 

Menu, handing the 17 

Milk toast 9 

Mustard, English 56 



INDEX. 151 

Page 
Neufchatel cheese and bar le due, service of 54 

Oil bottles, to clean 5 

Omelettes, to serve 11 

Oranges 16 

Outfit I 

Oysters and clams, to serve 139 

Oyster cocktail, service of 38 

Oysters, to open , 7 

Peaches, pears and plums 15 

Picnic party, serving 84 

Pineapple 17 

Planked shad with mushrooms, service of. . . 49 

Porterhouse steak 137 

Private orders 65 

Private order, cold lunch 70 

Private order for room 70 

Private service of breakfast or supper 69 

Private tray, breakfast order 67 

Private tray, dinner order 68 

Private viraiter 66 

Punch, claret 73 

Punch, Madonock 73 

Punch table for luncheon 89 

Rancid oil, a cure for 6 

Receptions, public and private, and at homes 105 

Relishes, service of 53 

Restaurant order, party of four 132 

Restaurant waiter at work 127 

Restaurant work 123 

Salads 56 

Salads served with mayonnaise 58 

Salt and pepper shakers, to clean 6 

Sandwiches, to make 74 

Sauterne, to serve 117 

Seating problem 6 

Service, requisites of first class 20 

Sherry, to serve 117 

Shredded wheat biscuit 8 

Silver, to clean and polish 5 

Sirloin, double extra 137 



^52 INDEX. 

Paoro 

Spoons, a place for iii 

Steak and potatoes, to serve 130 

Steaks, to carve 135 

Stealing and eating 122 

Steward, the X46 

Stewed fruits. 17 

Stout, to serve 116 

Strawberries . 15 

Substitutes for fresh fish 51 

Supper, to serve 29 

Tables, building banquet 98 

Table, heart shaped. , , 104 

Table, round 103 

Taking a guest's order 29 

Tea, to make and serve 12 

Tips 62 and 121 

Toast, how to make 9 

Training the ear and eye 6 

Triscuit 8 

Vinegar bottles, to clean 5 

Waffles 10 

Watch-duty 3 

Water bottles, to clean 5 

Water boy 23 

Water glasses, refilling 37 

Watermelon 16 

Welsh rabbit for theater party, without waiter 71 

Wine glasses, arrangement of 11 1 

Wine, opening with loud report 115 

Wine, remarks on 114 

Wines, service of iii and 112 

Wine, to wrap a bottle of 113 

Work, when to apply for 2 



American Waiter 

Bif John B. Goins 



PART 2. 

Copyright 1914. by John B. Goins 



Published by 

THE HOTEL MONTHLY PRESS 

123 North Wacker Drive 
Chicago 6, lU. 



INTRODUCTION 



In writing this appendix to The American 
Waiter my aim has been to add chapters on 
European service, parties and banquets, which I 
trust will meet the requirements of polite service. 
"With the proper application of the instructions 
given and improving on them when opportunity 
presents itself, you have a fundamental principle 
to work from that would otherwise take many years 
of travel and experience to gain. 

There are different ways of giving good service 
and it is impossible to prescribe hard and fast 
rules. I have outlined only those methods that 
have proved satisfactory in places where I have 
been employed. 

The illustrations in the book are crude, but I 
trust they will serve to convey the ideas intended. 

J. B. G. 



THE AMERICAN WAITER 159 

PORTIONS AND HALF PORTIONS: These 
rules will apply to any high class restaurant or 
club: 

In restaurants where they serve half portions, 
the half portion is intended for one person. 

One whole portion will serve two persons. 

When one whole portion is served to three per- 
sons, an extra charge is usually made for service, 
as the extra napkin, china, silver, glassware, condi- 
ments and the like. Two whole portions will serve 
four persons; three whole portions will serve six 
persons, etc., etc. High class hotels, restaurants 
and cafes now customarily serve a single portion to 

one person only. 

* * » 

■ RECOMMENDATIONS FOR TO-DAY: Owing 
to the fact that it is impossible for all waiters to 
be at roll call to acquaint themselves with the 
"specialties for to-day,'* the head waiter is fur- 
nished with a list of "ready" dishes and other 
articles to be recommended to guest for the day. 
He reads this to the waiters at roll call; and for 
the convenience of those waiters who are not at 
roU call, the list is posted on a blackboard located 
in. a conspicuous place, where each waiter may see 
what the chef has specialized for the day. See 
accompanying illustration : 

RECOMMEND TO-DAY 

Whitefish 

Shad and Boe 

Spring TurJcey, planTced 

Blue Points, BocJcaways 

Salads of all Tcinds 

Desserts 

3/10/12 

To be a good, first class salesman, keep yourself 

well posted on what is specially good to-day, how 

it is cooked, and the price. Recommend soups, 

relishes, salads, desserts, as there is more profit in 

these than in steaks. 

* » » 

Do not fail to put the number of persons on each 
check that you serve. 



160 



THE AMERICAN WAITER 



SERVICE PLATES: In all high class cafes 
or restaurants, the use of service plates has become 
general. Special service plates (base plates) are 
provided for this purpose, and each table should 
be set with them. In some places it is customary 
to have service plates on the table throughout the 
service, only removing to be cleaned when soiled. 
But a great many guests object to having a plate 
under the one they are eating from, and may ask 
you to remove it. In such cases, you must do so; 
also inform your head waiter that the guest pre- 
fers to have the service plate removed. For illus- 
tration of a table set with service plate, see dia- 
gram No. 45. 




KEY TO DIAGRAM No. 45: 1 — Table; 2 — service 
plates; 3 — ^plate on which food is served; 4 — nap- 
kins; 5 — salt and pepper; 6 — water bottle; 7— 
water glasses. 

* • • 

CLUB BBEAKFASTS: A combination set of 
breakfasts which can be had at a set price for each 
breakfast, and are numbered from one up. 

Each breakfast has its particular combination, 



THE AMERICAN WAITER 161 

and may not be changed, altered, or substituted 

with dishes from other combinations, but must bo 

served as they appear on the bill. 
* « * 

CLUB BEEAKFASTS 

No. 1 — 35 cents: Octmeal; rolls and coffee. 

No. 2 — 60 cents; Bacon; hoiled eggs; wheat 
calces; coffee. 

No. 3 — 60 cents: Ham or lacon and eggs; 
halced potatoes; rolls; coffee. 

To order any club breakfast as illustrated, 
simply write on the check the number of the com- 
bination, as ** No. 1" or "No. 3.'' 
» » » 

PAYING CHECKS AT CASHIER ^S DESK: 
When several are at the window at one time, 
never throw a check down and walk away. Wait 
your turn, and pay check directly to cashier. In 
receiving change from cashier, count it in her 
presence, that any mistake may be corrected at 
once. 

The cashier will foot up all checks; but it is 

best that you learn to foot up your own check, as 

it will help you in your service. After your check 

has been footed up, present it to your patron, that 

he may know what the amount is, so there can be 

no doubt as to the correctness of the bill, or an 

overcharge. 

« • » 

WRITING ORDERS FOR GUESTS: Some 
restaurants and cafes require the waiters to write 
the orders on the checks. Here it must be under- 
stood that you are responsible for any mistakes in 
your ordering. That is, should you write a whole 
portion when you only wanted a half portion, you 
will be responsible for the whole portion, and made 
to pay the difference in price. 

Experience has taught me that the safest way is 
for the guest to write his own order, which is 
evidence to settle mistakes, for the guest generally 
knows his own handwriting. 



162 THE AMERICAN WAITER 

Bead all orders carefully before leaving guest, 
as it is very annoying to return to guest, after 
being in the kitchen for fifteen minutes, to ask 
some question you should have found out before 
leaving the dining room. 

WHEN GUEST EEFUSES TO ACCEPT AR- 
TICLE : Should guest refuse to accept any article 
ordered, and you are perfectly sure in your own 
mind that the article is what it is represented to 
be, and you have made the necessary explanations 
to the best of your ability, in a polite and intelli- 
gent way with that ''smile that won't come off,** 
and the patron asks you to send the head waiter 
to him, then say, "1 will gladly do so." But do 
not say to the head waiter, ''Mr. B., the party on 
my station would like to see you." Instead, 
explain the circumstances, and tell the head waiter 
what objection is made to the article, and whether 
you had offered to exchange it. By so doing, your 
head waiter will know just how to handle the 
case satisfactorily to the guest and the manage- 
ment. Otherwise, the head waiter is liable to undo 

what you were on the right road of doing. 

* * * 

ARTICLES TO BE SCRATCHED ON BILL 
OF FARE: Articles appearing on biU of fare 
sometimes run out, and it is necessary to scratch 
the bill. Do not scratch out the article as in 
Diagram No. 46-B, but use the lines as in Dia- 
gram No. 46-C. 

-^4^^i M - DluLLli !9 - ^^ ^ 

Broiled Halibut Steak 40 

\ W^W^/(^/^0/0 ... M lf(oC 

Note: Waiters must not scratch articles off the 
bill unless so instructed by the head waiter, who 
should be notified by the steward or chef when 

to do so. 

* * * 

RELISHES: In some high class restaurants 
there is a charge for such accessories as salad 



THE AMERICAN WAITER 163 

dressing, chili sauce, chow chow, chutney, may- 
onnaise, etc. In places where the trade is of a 
moderate class these relishes are served gratis; 
but in general only Worcestershire, horseradish, 
mustard and tabasco sauce are served gratis, so 
it is necessary to adapt yourself to the rules of 
the place where you are employed. 
* # * 

AEM SERVICE: In recent years many hotels 
have adopted the arm service, and the old-fash- 
ioned tray is fast passing out of existence, the 
only tray used being for silver service. To be an 
all-round waiter in the matter of carrying a 
tray, and doing without it, it is well that you 
should learn to carry dishes on your left arm. 
While the service is not universally used, it will 
eventually be so. It is useless for me to attempt 
to write a chapter on **How to carry dishes on 
your arm," for no two waiters carry them alike. 
It is an art that you will have to master for your- 
self, and the sooner the better for you. 
» » * 

' WAITER'S SILVER CABINET AND TRAY 
REST: In many of the high class cafes and 
restaurants, each waiter has his own silver cab- 
inet at his station in the dining room (see dia- 
gram No. 47). Each waiter is responsible for 
every piece of silver assigned to him; also nap- 
kins, table cloths, service doilies, etc. In other 
words, a full working outfit is in his cabinet. 
Should you be assigned to one four-seat table, 
your cabinet should be equipped with: 

2 double sets of silver, consisting of 16 steel 
knives, 16 silver knives, 16 forks, 16 butter 
spreads and 16 fruit knives. 

2 carving knives and forks for steaks; 1 bird 
or duck carving set; 1 fish knife and fork; 1 
salad set. 

24 tea spoons; 12 bouillon spoons; 12 after 
dinner spoons; 6 service spoons; 12 soup spoons j 
12 dessert spoons. 

1 cigar lighter ; 4 ash trays ; 2 match safes. 



164 



THE AMERICAN WAITEE 



1 mustard pot; 1 horseradish pot; 1 catsup; 
1 Worcester or other sauce. 

6 finger bowls; 1 crumb tray, etc. 

When such cabinets are used, tray rests are not 
used, as the tray is rested on top of the cabinet. 
This cabinet is so arranged as to have a sliding 
leaf which can be pulled out at the side, making 
an extension for carving and serving plates. 



Z] 




If???? 




ce 



o 



lO 

O 



.ixx 



KEY TO DIAGRAM No. 47: X — ^whcre waiter rests 
tray; XX — extension leaf; 1 — silver and steel 
knives and forks; 2 — napkins, doilies, and table 
cloths; 3 — table, dessert, and service spoons; 4 — 
oil and vinegar; 5 — tea, after dinner, and bouillon 
spoons; 6 — fish and salad set; 7 — carving knives 
and forks; 8 — crumb pan; 9 — ^Worcester or other 
sauce, catsup, mustard; 10 — finger bowls; 11 — aah 
trays, matches. 



THE AMERICAN WAITER 165 

GOOD, POLITE SERVICE REQUIRES TIME: 
In order that you may be able to advise, and 
suggest to guest intelligently, and be a good, smart 
salesman, you should be posted on all subjects 
pertaining to your calling, especially as to the 
time required to cook special dishes, steaks, chops, 
etc. 

TIME REQUIRED TO COOK MINUTES 

Rump steak, for 1 or 2 persons 15 

Club steak, for 1 or 2 persons 20 

Hamburger steak, for 1 or 2 persons 20 

Extra sirloin, for 3 persons 25 

Extra large sirloin, for 4 persons 30 

Porterhouse, for 1, 2 or 3 persona 25 

Extra porterhouse, for 3 or 4 persons 30 

Special porterhouse, for 5 or 6 persons 40 

Planked sirloin, for 2 persons 20 

Planked porterhouse, bouquetiere 30 

Planked spring turkey, bouquetiere 40 

Planked shad or whitefish 25 

Special grills 20 

Roast tenderloin beef, for 6 or 8 persons. ... 30 

Chicken a la king, for 1, 3 or 5 persons 25 

Chicken hash with peppers, for 1, 3 or 5... 25 
Home made soups: 

Clam chowder 25 

Vegetable soup 20 

Cream of tomato 20 

Onion au gratin 25 

* » * 

HORS d'OEUVRES— APPETIZERS 
These are appetizers to start the meal with, as 
canape, caviar, anchovies, etc. Also at the head 
of the card are listed the vegetable relishes, as 
celery, olives, radishes, sweet pickles, chow chow, 
young onions, mangoes, etc., which should be 

served with blue points or clams. 

• « • 

SERVICE FOR FOUR PERSONS, 
WAITER NO. 16: 
The head waiter has seated a party of four at 
your station. Place your pencil and check book 



166 



THE AMEKICAN WAITER 



at host^s right, on the table. The bussman will 
serve water, the waiter standing within speaking 
distance. 



NO. PERSONS'^ WAITER /6 


H- 


Gptuat 


/ 


S.0 


I 


QjIla^^ 




^0 


1 


yi^ Qai..<rxjju^ 




8o 


^ 


^Jp^uJUd L^aP 


¥ 


00 


4 




1 


lo 


H 


.^'<iX' y^ (Xcuh^^AjeyO^ 




so 


Jl 






fo 


4- 


Q<>MrcxU^ 




d'O 


1 


Cp^cuCt lAAA.^yy^^\^^^^^^ 


Jf 


00 


2 


CX^CLAy^ 




30 




TOTAL 


13 


bo 



When guest has completed the order and hands 
check to you, read carefully before you start away. 
Ask any necessary question regarding the order. 
Say to bussman: Put on service for cocktails. 
Then put on service for celery, birds, oysters, 
salad. The bussman should put on all necessary 
silver, bread, wafers, butter, horseradish, and ta- 
basco sauce (see diagram No. 48 — Check of party, 
with order made out). Diagram No. 49, as buss- 
man should set table for waiter. 



THE AMERICAN WAITER 



16T 




KEY TO DIAGRAM No. 49: 1 — Table; 2 — service 
and four plates for caviar ; 3 — platter with caviar ; 
4 — steel knife, silver knife, butter spread, oyster 
fork, service spoon; 5 — two forks for bird and 
salad, and plate for celery; 6 — ^butter, water and 
**X" wine glasses; 7 — small plate for cocktail 
glass; 8-9 — bread and wafers; 10 — ^tabasco and 
horseradish on silver tray. 




DIAGRAM No. 50 (service OP COTUITS) t 1— • 

Table; 2 — 12-inch platter with doily; 3 — cotuits. 



THE AMERICAN WAITER 




KEY TO DIAGRAM No. 51 : 1 — ^Planked birds as 
presented to guest; 2 — birds removed to service 
table; 3 — ^bird removed from plank to dinner 
plate; 4 — dinner plate; 5 — ^bird; 6 — ^toast; 7 — 
jelly in case; 8 — mashed potatoes; 9 — slice of 
lemon; 10 — asparagus; 11 — ^peas in case; 12 — 
parsley. 



THE AMERICAN WAITER 169 

Go to bar and order four cocktails, and one 
quart of Mumm's. Say to bartender: Let mo 
have cocktails first, please. Leave your check with 
bartender that he may stamp the price. Eeturn 
to kitchen pantry. First order celery and rye 
bread; then go to cold meat room. Order one 
box of caviar and four half orders of cotuits. 
Let me have the caviar first, please. Go to roast 
cook. Order four planked squabs, bouquetiere. 
Then you are on your way back to the bar for 
cocktails. Eeturn to dining room; serve cocktails 
as in diagram 49, No. 7. Eeturn to kitchen for 
caviar, rye bread and celery. Stop at checker's 
desk for her to stamp the price. Eeturn to dining 
room with caviar on platter, celery in celery dish, 
rye bread and four six-inch plates. Present caviar 
to guest. Ask permission to serve it. If guest 
wishes to serve caviar himself, set it on the table 
as in diagram 49, figure 3. As host helps each 
plate, pass it to each guest. Pass the rye bread. 
Eeturn to kitchen for cotuits. Stop at checker's 
desk and have price stamped on check. Eeturn to 
station. 

Serve cotuits as in diagram No. 50, passing 
1 tabasco sauce, horseradish, wafers, salt and pep- 
per. Serve water, and more butter if necessary. 
i Proceed to bar with check ; call for your quart 
of Mumm's, and four glasses. Present check; 
I have wine stamped on it. Eeturn to station. Place 
I wine glasses on table as in diagram 49, figure X. 
i Eemove oyster course. Crumb table. Eeplenish 
I silver, etc. Eeturn to kitchen for planked birds 
and four dinner plates. Stop at checker's desk; 
have price stamped. Eeturn to station and present 
birds. If told to serve, see diagram 51. 

After removing all birds from plank to dinner 
plates, as in diagram 51, No. 3, serve each guest, 
placing dinner plate on the service plate. Servo 
champagne at once. 

Artichokes next course. Eemove service of birds. 
Go to kitchen for artichokes; stop at checker'* 



170 THE AMERICAN WAITER 

desk. Have checker stamp price. Eeturn t'* dining 
room. Serve artichoke as in diagram No. 52. 




DIAGRAM No. 52 : 1 — Table ; 2 — artichoke served 
on six-inch plate with doily (pass wafers) ; 3-- 
sauce dish; 4 — service plate for leaves of arti- 
choke; 5 — gooseneck with French dressing or may- 
onnaise in sauce dish; 6 — salad fork; butter 
spread. 



THE AMERICAN WAITER 171 ^ 

Kemove artichokes. Go to pantry for St. 
Jacques. Stop at checker's stand; have price 
stamped for St. Jacques. Eeturn to dining room. 
Serve St. Jacques as in diagram No. 52X: 1 — 
Service plate; 2 — St. Jacques on 6-inch plate; 3 — 
tea spoon. 

Remove St. Jacques. Go to pantry for four 
demi-tasse coffees. Stop at checker's desk. Have 
price of coffee stamped on cheek. Eeturn to sta- 
tion. Serve coffee in usual fashion. Proceed to 
cigar stand or bar for cigars. Have price stamped. 
Eeturn to station. Pass cigars, ash trays, and 
cigar lighter or matches. Serve finger bowls. 
Go to cashier's desk. Have check footed up as 
in diagram No. 48. Eeturn to station. Present 
check to guest. Eeceive cash, pay check, and re- 
turn change. When guest leaves your station 
change cloth, and reset table. Bussman should 
restock your silver cabinet with silver. 

* * » 

SEA FOOD 

TO SERVE BLUE POINTS OR OTHER SMALL OYSTERS 

(See diagram No. 53X) 

TO SERVE RO OKA WAYS, BUZZARD BAY, LYNN HAVEN, 
NEW YORK COUNTS, COTUITS, AND CAPE COD 

OYSTERS (See diagram No. 53 Y) 
Serve tabasco sauce, horseradish, crackers, but- 
ter spread and oyster fork. 

* * » 

Serve clams the same as blue points. 
» » # 

Shell or pepper roast, or steamed oysters and 
clams: Serve same as in diagram No. 53 Y, using 
napkin or doily on platter. Serve with plate. 

TO SERVE OYSTER COCKTAIL, CRABFLAKE, OR LOBSTER 

COCKTAIL (See diagram No. 54) 

TO SERVE FRIED OYSTERS: PlAIN FRIED, CRUMB 
JPRIED, BALTIMORE BROILED, OR PLAIN BROILED 

(See diagram No. 55) 
TO SERVE BOSTON STEW (See diagram No. 56) 



172 



THE AMERICAN WAITER 




KEY TO DIAGRAM No. 53X: 1 — Table; 2 — service 
plate; 3 — soup plate with ice; 4 — ^blue points and 
lemon; 5 — crackers; 6 — ^water; 7 — salt, pepper, 
catsup; 8 — tabasco and horseradish; 9 — oyster 
fork and butter spread; 10 — ^butter. 

KEY TO DIAGRAM No. 53Y: l--12-inch platter 
with ice; 2— large oysters; 3— half lemon. 



THE AMERICAN WAITER 



173 




KEY TO DIAGRAM No. 54: 1 — Service plate; 2 — 
silver bowl; 3 — glass vessel for cocktail; 4 — 
shaved ice. 

Or, 5 — soup plate with ice; 6 — glass for cock- 
tail; 7 — service plate. 




KEY TO DIAGRAM No. 55: 1 — Table; 2 — service 
and dinner plate; 3 — platter with doily and oys- 



174 THE AMERICAN "WAITER 

ters; 4 — ^lemon and parsley; 5 — ^bread and crack- 
ers; 6 — catsup; 7 — salt and pepper; 8 — ^butter; 
9 — water; 10 — silver knife, butter spread and 
service spoon; 11 — fork. 




KEY TO DIAGRAM No. 56: 1 — Table; 2 — ^bowl; 
3 — toast; 4 — oysters; 5 — service plate; 6 — catsup. 

Serve with soup: spoon, butter spread, crackers 
and butter. 

Serve plain, dry, cream or milk stew the same 
as Boston stew, omitting toast. 

Serve Boston simmer or pan roast the same as 
Boston stew, using pan or au gratin dish in place 
of bowl. 

TO SERVE PROGS ' LEGS OR SOFT SHELL CRABS 

(See diagram No. 57) 



FISH 

Serve whitebait or smelts the same as in dia- 
gram No. 57. 

« « * 

To serve planked whitefish or shad with roe, see 
diagram No. 58. 



THE AMERICAN WAITER 



175 




KEY TO DIAGRAM No, 57: 1 — ^Table; 2 — ^platter 
with doily; 3 — frogs' legs or crabs; 4 — service 
and dinner plates; 5 — ^bread; 6 — tartar sauce; 
7 — silver and butter knife, 1 fork; 8— water; 9 — 
butter; 10 — salt and pepper. 




KEY TO DIAGRAM No. 58: 1 — Table; 2— plank, 
with filigree frame; 3— oak plank; 4 — shad or 



176 



THE AMERICAN WAITER 



whitefish; 5 — service and dinner plate; 6 — ^fish 
knife, silver knife; butter spread; 7 — fish fork, 
service fork. 

Broiled trout, black and rock bass, finnan haddie, 
whitefish, bluefish, salmon steak, etc., serve on 
platters. 

« • • 

SEEVICE OF SOUPS, BOUILLON, AND 
BEOTHS: All clear broths should be served in 
bouillon cups. (See diagram No. 59 for service 
of tureen, bouillon in cup or au gratin pot for 
onion soup.) 




KEY TO DIAGRAM 59a: 1 — Table; 2 — ^bouillon 
cup and saucer, and service plate. 

diagram 59b: 1 — Soup tureen; 2 — soup plate; 
3 — soup ladle. 

DIAGRAM 59c — Pot for onion soup au gratin: 
1 — Soup pot ; 2 — ^ladle ; 3 — service plate under pot ; 
4 — soup plate. 

All soups thick or with vegetables should be 
served from tureen or in soup plate, with neces- 
sary silver. 

Oyster stew should not be served as soup. When 
oyster stew is ordered, serve in bowl. 

Bisque of oyster is a soup. Serve in tureen. 

Serve onion soup au gratin in pot as in diagram 
590. 



SERVICE OF STEAKS, CHOPS AND 
GRILLS: In serving planked steaks first serve 
each plate with an equal portion of the garnish. 



THE AMERICAN WAITER 



17^ 



Then remove the steak to a separate platter and 
carve. If four, five, or six persons, always lay 
out all plates before you commence to serve gar- 
nish or carve the steak. By so doing, you are not 
wasting your time picking up and laying down 
your carving set and spoons. (See diagram 60, 
for planked steak, and plates helped with garnish.) 




KEY TO DIAGRAM 60: 1 — Servic6 table; 2 — ^plank 
with filigree frame; 3 — steak, a la St. Joe; 4 — 3 
plates with garnish; 5 — 1 plate with garnish and 



178 



THE AMERICAN WAITER 



steak; 6 — extra platter to carve steak on. 

Garnish: peas, string beans, mushrooms, aspar- 
agus, mashed potatoes. 

« * » 

EOYAL HOESEGUAKD STEAK 
A three-rib roast with ribs taken out, roasted 
with ox-marrow, stuffed red or green peppers, po- 
tato croquettes, bordelaise sauce. (See diagram 
No. 61.) 




KEY TO DIAGRAM No. 61: 1— -Platter; 2— Eoyal 
Horseguard steak; 3 — stuffed peppers; 4 — ^potato 
croquettes; 5 — paper frill; 6 — where to carve 
steak; 7 — how steak should look on plates when 
carved triangle shape; 8 — stuffed peppers on plate; 



9 — potato croquettes; 
delaise sauce. 



) — ox marrow; 10 — bor- 



THE AMERICAN WAITER 



179 



TO SERVE STEAK, SQUAB, OR CHICKEN EN CAS- 
SEROLE (see diagram 62 A, illustrating how cas- 
serole dish should be placed in front of guest who 
desires to serve squabs or steaks; and 62B, illus- 
trating how casserole dish has been presented to 
guest, then removed to side table to be served by 
waiter). 




KEY TO DIAGRAM 62a: 1 — Guest table; 2 — cas- 
serole dish; 3 — dinner plates; 4 — carving knife, 
carving fork, soup ladle; 5 — steel knife, butter 
spread, dinner fork. 




KEY TO DIAGRAM 62b: 1 — Servico table; 2 — 
casserole dish ; 3 — dinner plates ; 4 — carving knife, 
fork, ladle, tablespoon; 5 — platter for carving 
chicken if necessary. 



180 THE AMERICAN WAITER 

SPECIAL GEILL, ST. ANTHONY 
Serve on chop plates (see diagram No. 63), 




KEY TO DIAGRAM 63: 1 — Table; 2 — chop plate; 
3 — ^English chop; 4 — ^baked tomato; 5 — ^baked 
apple; 6 — grilled potato; 7 — grilled sausage; 8 — 
grilled bacon; 9 — grilled banana; 10 — ^parsley; 
11 — steel knife and butter spread; 12 — fork; 13 — 
salt and pepper; 14 — table sauce; 15 — ^bread; 16 — 
butter; 17 — water glass. 

Note: To be served on and eaten from chop 

plate. 

« • « 

PLANKED TUEKEY BOUQUETIEEE 
(See diagram No. 64) 

TO CAEVE WHOLE PLANKED TUEKEY: 
Present turkey to guest. Ask permission to carve. 
Eemove to side table (see diagram No. 65). 

After you have removed the turkey from the 
plank to the platter, carve and help each plate as 
in diagram No. 65. 

To carve (see diagram No. 64) : First remove 
leg and second joint, then carve turkey along 
dotted lines A to B, C to D, and C to E. Carve the 
other half the same as first. Serve each guest as 
in diagram No. 66. 



THE AMERICAN WAITEE 



181 




KEY T0> DIAGRAM 64: 1 — 24-inch platter; 2 — 
plank; 3 — ^whole turkey; 4 — ^peas in case; 5— afl- 
paragua tips; 6 — ^mashed potatoes en bordure. 



182 



THE AMERICAN WAITEE 




KEY TO DIAGRAM 65: 1 — Service table; 2 — ^plank 
which turkey was on; 3 — large platter which 
turkey should be carved on; 4 and 6 — represents 
dinner plates for turkey; 5— represents six-inch 
plates for garnish. 

KEY TO plates: On 4 of the plates are distrib- 
uted leg and second joint, wing and slices of the 
breast; 6 all white meat. 



THE AMERICAN WAITER 



183 




KEY TO DIAGRAM No. 66: 1 — Table; 2 — service 
plate; 3 — dinner plate with turkey; 4 — opiate with 
garnish; 5 — ^bone plate; 6 — steel knife, butter 
spread, water, butter, service spoon; 7 — 2 forks; 
8 — salt and pepper. 

Remarks: The object of carving a planked 

turkey in large portions. The heat and flavor are 

retained, and to give each guest an equal part. 

Or, after removing the joints, the turkey can be 

sliced, giving each guest a part of the white and 

dark meat; but the first way is better, as eight 

portions can be made with a good-sized spring 

turkey. 

# * * 

TO CARVE AND SERVE DUCKS 
Serve currant jelly with canvas back, teal, and 
mallard ducks. The connoisseur generally eats 
the breast of the above ducks. To carve such 
ducks, see diagram 67. 

To carve a domestic duck: Remove legs and 
wings, then carve slices from breast on both sides. 
Turn over on breast and with a heavy French 
knife split through the back with a heavy stroke, 
as if chopping. Then cut the two halves of the 



184 



THE AMERICAN WAITER 



back in two portions. Serve with breast and dress- 
ing. Serve apple sauce, or baked apple. 

Carve goose the same as domestic duck. 

Carve chicken the same as domestic duck, ex- 
cept separate leg and second joint, and slice breast. 
Omit apple sauce or baked apple. 




KEY TO DIAGRAM 1^0. 67: 1— Duck on platfeFI" 
2 — carving knife pressing down side of breast 
bone to point; 3 — cut along dotted lines to point 
4; remove knife and cut from 3 to 5, and from 4 
to 6; remove knife and cut from 3 to 6, and you 
-will have a half breast of solid meat. Eepeat on 
other side. 



GOOSE IN GEEMAN-JEWISH STYLE 
By permission of Mr. Ben H. Harmon, manager 
Neil ILouse, Columhus, Ohio 
Much care is taken by the German-Jewish people 
in fattening geese for the table. The geese are 
placed in a clean, small pen and fed daily. Then 
a goose is placed in a small box (see illustration) 
and a suflScient amount of food forced down into 
its craw, care being taken not to close its wind- 
pipe, or strangle it. This forcing food should be 
daily, in addition to feeding in pen, and should 



THE AMERICAN WAITER 



185 




"be given all the food they will take. This should 
continue for a week. The second week the stufang 
should be twice daily. Goose should then be put 
back in pen to prevent running fat off. After 
this process they are ready to kill, and you wUl 
notice the livers are considerably enlarged. The 
fat will produce an abundance of pure goose lard, 
which is excellent for cooking, good for rheuma- 
tism and colds, and used in the manufacture of 
Omega oil. 

The carcass is stewed or roasted and placed in a 
crock of goose lard. It can be used from time to 
time, either cold, or warmed up. 

TO COOK GOOSE (feet, neck, and wings) : 
Scale the scales off the feet. Then boil until 
softened. Add flour to thicken, season with salt 
and pepper. Add a beaten egg, parsley, and 
butter. 



GOOSE NECK SAUSAGE : Cut neck off close 
to shoulders. Care should be taken that all feath- 
ers be removed. Eemove the bone from the neck; 
close one end, and stuff with the following: 

Meat from neck bone, mixed with bread, sage, 
and enuf salt and pepper to taste. Mix thoroly 
and stuff the neck the same as sausage. Boil until 



186 THE AMERICAN WAITER 

thoroly well done. Eemove to a skillet and fry 
same in goose lard until brown. 
« * » 

GAME 
Broiled quail: Serve on toast, eight-inch plat- 
ters. 

Roast quail au cresson, on platter. 

Broiled plovers: Serve same as broiled quail, 
except use fried bread in place of toast. 

Eoast plovers: Serve on toast. 

Reed birds are best roasted in quantities of 
three. Serve on toast. 

Prairie hen is generally served split open and 
broiled like a chicken, half or whole. Serve with 
currant jelly. The breast is the principal part. 
If roasted, serve on platter and carve same as 
canvasback duck. 

Roast pheasant en plumage: Head and tail 
taken off and kept. Place back on with skewers 
after bird has been roasted. Serve on a founda- 
tion of toast. 

Squirrel — Fry and serve same as rabbit. 

Venison steak—Serve same as sirloin steak, with 
jelly. 

Roast Venison — Serve same as roast rump of 
beef with jelly. 

« « « 

RABBIT : An excellent meal may be had when 
a rabbit is properly cooked. I regret to say that 
I have met few hotel cooks who can prepare a 
fried rabbit like the old-time mammy cooks of 
Southern birth, and for this reason I offer this 
receipt along with the service: 

To fry a young rabbit: Draw and disjoint. 
Wash thoroly and let stand over night in salt 
water, changing two or three times before retiring. 
When ready to cook, drain all the water off, and 
dry each piece on a towel. Then salt and pepper 
and roll each piece in flour, same as chicken. 
Have your large skillet or spider on the range, 



THE AMERICAN WAITER 



187 



with two heaping tablespoonfuls of lard (not 
swimming) very hot. Place each piece in the 
spider, put on cover and place weight or flat iron 
on the cover to hold it down. Fry slowly for ten 
minutes. Then turn each piece. When brown turn 
over two or three times until an ideal brovm. Then 
move all the rabbit to one side of the pan. Put 
in a heaping tablespoonful of flour. Stir well 
into the hot grease until brown. Then pour 
in a pint of hot water (more if necessary). Keep 
stirring until smooth. Cover and let simmer for 
a few minutes. Then take the rabbit up and 
place it on a platter and pour the gravy over it, 
and you will have fried rabbit fit for a king. It 
is as good as milk fed chicken. 

To serve rabbit with fried sweet potatoes (see 
diagram No. 68) : 




KEY TO DIAGRAM No. 68: 1 — Table; 2 — splatter 
with rabbit; S — platter with sweet potatoes; 4 — 
four dinner plates; 5 — steel knife, butter spread, 
service spoon; 6 — two forks; 7 — salt and pepper; 
8 — ^water glass; 9 — bread. 



188 THE AMERICAN WAITER 

OPOSSUM: For many years a negro dish, but 
now very popular with high-class club men, hunts- 
men, private and stag parties. 

To roast an opossum. It should be hung out 
in the bitter cold for a night and a day after 
drawing. Let stand in salt and water. Make a 
dressing of bread, onions, garlic, sage, plenty 
of red pepper, and salt to taste. Stuff same as 
turkey or chicken. Have a good sized dripping 
pan. Do not lay the opossum flat down in the 
pan. Have some oak strips about an inch square, 
and lay across the pan. Then place the opossum 
on top of the strips, so that all the grease may 
drop to the bottom of the pan. Put a quart or 
more water in the pan also. Place in the oven 
and let roast slowly. Continue basting same as 
for turkey, and continue to turn over until brown 
all over. Place boiled sweet potatoes in the bottom 
of the pan when the opossum is near cooked. 
Make a gravy same as for turkey. 

PLANKED 'POSSUM A LA HIGGIN- 
BOTHAM: Have a good-sized oak board perfo- 
rated with holes. Split the opossum on under side 
from head to tail. Flatten out from 1 to 2 (see 
diagram No. 70). Make a small slit with your 
knife at points 3 so that the 'possum will lay flat 
on the board. Place a weight at points 4 to 
hold the 'possum down until it commences to 
brown. When brown on one side, turn the other 
side up, and roast slowly. Turn over again, back 
up. Place sweet potatoes and turnips that have 
been parboiled around the 'possum. Let roast 
until near done. Use the same dressing as for 
''roast opossum," only bake the dressing in a 
pan, as you would corn bread. Cut dressing in 
diamond shape. Garnish 'possum at points 7 and 
8. Place the plank on a large platter and present 
to guest. Serve corn bread. 

To carve 'possum (have a good sharp carving 
knife) : Carve from point 3 to A; then from B 
to A, then C to D, then E to D. Separate joints, 



THE AMERICAN WAITER 



189 



F to G. Carve through ribs, 1, 2, 3 and 4a. Then 
carve H to I. Carve other side in same manner. 




190 



THE AMERICAN WAITER 



VEGETABLES 
To serve grilled vegetables, sweet and Irish 
potatoes, Spanish or Bermuda onions, tomatoes, 
egg plant, and fresh mushrooms (see diagram No. 
71). 




KEY TO DIAGRAM No. 71 (showing how thsse 
vegetables should be served) : 1 — Table ; 2 — plat- 
ter with napkin; 3 — potatoes, tomatoes, egg plant, 
onions, or mushrooms; 4 — six-inch plate helped 
with either vegetable. 



TO SERVE SHOESTRING- OB JTJLIEN POTATOES : Serve 

on a platter with napkin or doily. Use six-inch 
plate, as in diagram No. 71. Fancy potatoes 
should not be served on a plate with meat. Julien 
or shoestring potatoes may be eaten with the fin- 
gers; consequently should be served on separate 
plates. 

Baked or special baked potato : Serve on a plat- 
ter as in diagram No. 71, using a six-inch plate. 

Potatoes O'Brien: Serve on platter. 

Potatoes O'Brien, au Gratin: Serve in au 
gratin dish. (When serving these potatoes to a 



THE AMERICAN WAITER 191 

party remove from au gratin dish to individual 
sauce dishes.) 

Service of stewed green peas, French peas 
string beans, cauliflower, beets, carrots, onions 
tomatoes, corn, brussels sprouts, turnips, parsnips 
kale greens, spinach, salsify, and all stewed vege 
tables. (When serving a party, see diagram No, 
72.) 
Service of corn on cob (see diagram 73), 
Asparagus: Serve on platter, same as corn on 
cob, without napkin. 



DESSERTS 

To serve a whole brick of ice cream to a party, 
use a 12-inch platter with doily or napkin (see 
diagram 73 A) . 

To serve Alaska souffle or baked ice cream (see 
diagram 74). 

Eeceipt for those who serve at home: Have a 
very hot oven. Place a square of thin cake 
about a quarter of an inch thick on plate or 
sauce dish. Take a good-sized mold of ice cream 
that is very hard, or cut a brick into portions 
about 21^ by 3% inches thick. Place it on top 
of the cake, as in diagram 74A. Then take very 
stiff whipped cream, or beaten white of egg, and 
cover the cream completely with a thick coat. 
Then sprinkle it with powdered sugar, so that 
when cooked, it will look like diagram No. 74B, 
and place it in a very hot oven for about ten 
seconds. Eemove from the oven and place on 
service plate. Eush the service to the table. 

Serve charlotte russe on six-inch plate with 
doily. 

Serve cream puffs on six-inch plate with doily. 

To serve biscuit glace (which has two mean- 
ings) : 1st — Cake, iced or glaced with sugar. 2nd — 
Any kind of ice cream in a mold; or ice cream in 
paper cases; served on plates with paper doily. 



192 



THE AMERICAN WAITER 




KEY TO DIAGRAM No. 72: 1 — Table; 2— large 
vegetable dish ; 3 — individual sauce dishes for vege- 
tables; 4 — service spoon. 




KEY TO DIAGRAM No. 73: 1 — Table; 2— platter 
with napkin; 3 — corn on cob; 4 — six-inch plates 
with doily; 5 — corn on cob. 



THE AMERICAN WAITEB 




KEY TO DIAGRAM No. 73A: 
ter with doily or napkin; 3- 



4 — 6-inch plates; 

service fork, 
DIAGRAM 73b : 
DIAGRAM 73c: 
DIAGRAM 73d i 



1— Table; 2— plat- 
-brick of ice cream; 



5 — ice cream knife service; 6 — 

To serve Coupe St. Jacques. 

To serve parfaits. 

To serve sherbet or water ices. 



194 



THE AMERICAN WAITER 



A 






1 


^ 


/') 


^ 


>^ 






33 










/^ 


i1\ 






^._,.— — ' 


// 


'A 


\ 




c^ 


liJ 


\ \ 


;^> 


> 







KEY TO DIAGRAM 74a: 1 — Table; 2 — service 
plate; 3 — square of cake; 4 — ice cream. 

KEY TO DIAGRAM 74b: 1 — Service plate; 2 — 
plate that cream is on; 3 — ^how cream should look 
after baking; 4 — Maraschino or creme de menth 
cherry. 



FEENCH PASTEY, ASSORTED, as tarts, 
Eclairs, cream puffs, Napoleon cake, etc.: The 
best way to advertise and sell these is to have a 
waiter pass up and down the dining room with 
tray of French pastry, pausing at tables that 
guests may take notice. (See diagram No. 75, tray 
with French pastry.) 



THE AMERICAN WAITER 195 




KEY TO DIAGRAM 75: 1 — ^Tray; 2 — ^Napoleon 
cake; 3 — tarts; 4 — eclairs; 5 — ^Boston cream pie; 
6 — cream puff. 

Serve these on six-inch plates with doily. 

* * * 

WATER MELON AU CHAMPAGNE, OR GIN- 
GER ALE: Plug a good ripe melon. Have a 
pint or quart of champagne or ginger ale. Draw 
cork from bottle, and place the bottle neck up 
end down in the melon where plugged. Let remain 
in ice box until contents of bottle have pene- 
trated melon. It is best to treat melon at night 

for use next day. 

* w * 

SERVICE OF COFFEE AND TEA 

No. 1. Single pot for one person only. 

No. 2. Double pot for two persons only. 

French coffee pot, large size, for five persons. 
French coffee pot holds from eight to ten after 
dinner cups. 

Special coffee served in a chafing dish (Re- 
ceipt) : Prepare chafing dish in usual way with 
water in bain marie. Light lamp. After put- 
ting in a quart of ready made strong coffee, drop 
six cloves, and six pieces of cinnamon and let 
come to a boil. Place chafing dish and a small 
decanter of brandy in front of guest to serve. 
Pour brandy in the coffee, and light it. 

TO SERVE COFFEE IN PERCOLATOR: When gUestS 

order special coffee in a percolator, better say to 



196 THE AMERICAN WAITER 

them, ''I will start the percolator now, as it will 
take twenty or more minutes to boil.'* Then get 
your coffee and percolator. Eemove percolator 
from bain marie; put hot water in boiler, dry 
coffee in percolator; replace percolator on boiler; 
light lamp. 

TEA: Serve in tea pots for one or two persons, 
as ordered. For complete service, serve pot of 
very hot water with tea. 

TEA AU RUM: Any kind of tea ordered, and a 

decanter of rum. 

« * • 

LUNCHEONS, DINNER PARTIES, AND 
BANQUETS 

A FINGER LUNCHEON: The hostess may send 

out invitations to a number of friends to a Finger 

Luncheon, everything to be eaten with the fingers. 

A table may be set, or you may pass your luncheon 

around to where the guests may be seated or 

standing. I offer the following menu: 

(Pass napTciTis) 

Bomllon in cup 

Toast strips 

Spring lamb chops 

JuUen potatoes 

Romaine salad, French dressing 

Ice cream cones 

Lady fingers 

Cocoa 

* * # 

FINGER LUNCHEON NO. 2 : 

Bronx cocTctail 

Canape caviar 

Stuffed olives 

Clam hroth in cup 

Fried smelts 
Saratoga potatoes 
Speared oysters with hacon 
Hot tea hiscuit 
German asparagus 
Bon tons 
Spiced coffee 
When guests are assembled in parlor or recep- 
tion room have waiters pass cocktail on service 
tray. Remove cocktail service when guests are 
finished. 

To serve luncheon No. 2 (see diagram No. 77) : 



THE AMERICAN WAITER 



197 




A 




• B 





D 



DIAGRAM No. 76 (and how to serve it) : First 
course, A: 1 — Cup of bouillon; 2 — service plate 
with toast strips. 

Second course, B (lamb chops) : 1 — Service 
plate; 2 — ^buttered roll; 3 — ^lamb chops; 4 — julien 
potatoes; 5 — ^parsley; 6 — slice of lemon. 

Third course, C (romaine salad) : 1 — six-inch 
plate; 2 — salad; 3 — ^wafer. 

Fourth course, D (ice cream cones, lady fin- 



198 



THE AMERICAN WAITER 



gers) : 1 — Service plate; 2 — cones; 3 — ^lady fin- 
gers. 

Fifth course (cocoa) : Chocolate cup and sau- 
cer; finger bowl. 








KEY TO DIAGRAM No. 77 (Ist course, E) : 1 — 
Service plate; 2 — canape; 3 — ^lemon; 4 — ^parsley. 



THE AMERICAN WAITER 199 

2nd course, F: 1 — Service plate; 2 — bouillon 
cup and saucer; 3 — toast strips. 

3rd course, G: 1 — Service plate; 2 — smelts; 3— 
Saratoga chips; 4 — lemon; 5 — 1 roll, buttered. 

4th course, H: 1 — Service plate; 2 — fried 
oysters w^ith bacon, speared with skewer; 3 — 
buttered roll; 4 — ^parsley; 5 — lemon. 

5th course, J: 1 — Service plate; 2 — German 
asparagus ; 3 — ^waf er. 

6th course, K: 6 — Service plate for coffee cups 
and saucers. 

7th course, L : 7 — Spiced coffee. 

8th course, M: Fancy platter, with bon-bons 
(finger bowls). 

RECEIPT FOR FRIED OYSTERS WITH BACON, SPEARED 

WITH SKEWERS Select the smallest oysters; drain 
and roll in cracker crumbs, salt, and pepper. Take 
wood toothpicks and run through the fat part 
of the oyster, then through a square of bacon on 
the bottom. Plunge in hot grease until brown. 
You may use a fancy skewer and spear the oys- 
ters after cooking. 

* * * 

SPECIAL AFTEE THEATRE LUNCHEON FOR 

TWELVE YOUNG LADIES 

Horse necJc 

Fruit cocJctail 

Sweet wafers 

Tomato touillo'n, whipped cream, wafers 

Individual planTced whitefish 

Cucumbers 

Boast Jumbo squab au cresson 

Special baked potato 

ArticlioTce, vinaigrette 

Chocolate parfait 

Biscuit Glace 

Cafe noir 

For setting table, see diagram No. 15; for 

service, see diagram No. 78. 

RECEIPT FOR HORSE NECK: Have a tall glass, 
peel a lemon as you would an apple. Place a cube 
of ice in bottom of glass; then twist lemon rind 
in glass as in diagram 78N, hanging the end of 
rind over the edge of the glass. Fill with ginger 
ale. 



200 



THE AMERICAN WAITEE 










KEY TO DIAGRAM No. 78: Ist couise, N: 1 — 



THE AMERICAN WAITER 201 

Horse neck; 2 — lemon peeling; 3 — cube of ice 
(fill glass with ginger ale) ; 4— -service plate. 

2nd course, O: 5 — Fruit cocktail; 6 — sweet 
wafer. 

3rd course, P: 7 — Tomato bouillon; 8 — tray 
with doily and toast strips; 9 — fancy bowl of 
■whipped cream. 

4th course, E: 10 — Planked whitefish; 11 — 
dressed cucumber. 

5th course, S: 12 — ^Roast squab; 13 — special 
baked potato. 

6th course, T: 14 — Artichoke; 15— extra serv- 
ice plate. 

7th course, U: 16 — Chocolate parfait; 17 — 
service plate for biscuit glace. 

8th course, V: 18 — After dinner cup and sau- 
cer. 

RECEIPT FOR FRUIT COCKTAIL: Fruit in season, 
cut in cubes, powdered sugar. Use sherry, Rhine 
wine, or cognac for dressing. 

RECEIPT FOR INDIVIDUAL PLANKED WHITEFISH: 

Cut fish in small pieces about five inches square. 
Have small oak planks about 4 by 6 inches. Fry 
fish to a golden brown. Place it in center of 
board. Put a border of mashed potatoes around 
edge of board, and put in oven to brown. Duck 
piping bags can be bought, or use manila paper 
twisted in cone shape, and squeeze the potato from 
small end. 

« « « 

A PROGRESSIVE AUTOMOBILE PARTY 
This party consists of twelve or more ladies 
who take turns entertaining six of their number to 
a progressive party, starting, say, from the resi- 
dence of Mrs. H., who serves the Martini cocktail, 
standing. The first stop after leaving Mrs. H. is 
for *'beef broth en tasse and wafers.'* Have a 
polished oak table set for six persons, as in dia- 
gram No. 79. 

Arriving at Mrs. A., proceed to dining room. 
Waiter should serve beef broth, HOT at once, pass- 
ing wafers. After a few minutes' chat ladies 
re-enter machine and proceed to Mrs. B., where 



202 



THE AMERICAN WAITER 



lake troutj grilled potatoes, cucumbers, hot rolls, 
are served. Eetire to parlor for fifteen minutes' 
chat. Proceed to Mrs. C. 's reception room. Pass 
Lalla Eookh punch in sherbet glass on six-inch 
plate with paper doily, vanilla wafer, and spoon. 
Chat a few minutes, proceed to Mrs. D. 's dining 
room and be served with salad and brown bread 
sandwiches. Chat a few minutes and proceed to 
Mrs. E.'s reception room where after dinner coffee 
is served. 

Note: Set table for fish and salad course as 
in bouillon course, using what silverware is nec- 
essary. The broth, punch and coffee course may 
be taken standing or as hostess desires. 




KEY TO DIAGRAM 79: 

ies ; 3 — center piece ; 
spoon. 



l—Table; 2- 
4 — flowers ; 



-fancy doil- 
5 — bouillon 



THE AMERICAN WAITER 203 



A BEEF STEAK DINNER FOR 60 PERSONS 

Cape Cod oysters sauterne 

Celery, olives, salted almonds 

Oni&n soup au gratin 

Broiled sirloin steoJc ruin art 

Grilled Spanish onions 

O'Brien potatoes 

Spaghetti, Mexicana 

German asparagus 

Neufchatel cheese and Bar le duo 

Coffee Cognac Cigars 

A dinner of this description is generally given 
only as a stag party. The table should be set 
for sixty persons The decoration may be a 
miniature farm set upon the table, using a small 
fence for border. (Have the carpenter cut and 
make the fence of i^-inch square strips about 4 
inches long, and by sawing half inch apart can 
be made to bend around the corners of the table.) 
Toy cows, horses, pigs, chickens, rabbits, ducks, 
etc., a pump, trough of water for cattle to water 
at, windmill, house, barn, etc., small stack of 
hay, and corn crib. These articles may be pur- 
chased at high class stationers or candy manu- 
facturers. Use green confetti for grass, and 
gravel for the walks. See diagram No. 80 as 
to how table should be set with silver and wine 
glasses; also where steak knife and fork should 
be placed for every third person to carve (marked 
X in diagram). 



204 THE AMERICAN WAITEE 




KEY TO DIAGRAM No. 80: 1 — Center guest of 
each three indicated by x, who will carve steak 
(the carving knife and fork and two service spoons 
placed extra at his plate) ; 2 — napkin and after 
dinner spoon; 3 — service plate (also three dinner 
plates for the carver 's seat) ; 3A — service plate ; 
4 — silver knife, steel knife, butter spread, oyster 
fork, soup spoon; 5 — two silver forks; 6— butter 
plate; 7 — water; 8 — sauterne; 9 — champagne; 10 
— cognac glasses. The other half of diagram No. 
80 (sections marked X) indicates where a carving 
knife and fork should be placed, making 20 carv- 
ing knives and forks for 60 p'ersons. 

Your guests are now seated; cocktails on the 
table. Serve Cape Cods as described in diagram 
53. Pass celery, olives, salted almonds. Serve 
sauterne. Eemove oysters. Serve onion soup au 
gratin. Pass grated cheese and soup sticks. Be- 
move soup service. 

Next course: Steak, O'Brien potatoes, grilled 
onions, and spaghetti. See diagram No. 81 to 
serve steak, etc., to center (carving) guests. 



THE AMERICAN WAITER 



205 




KEY TO DIAGRAM 81 (plate to he helped for per- 
son at right and left of carver) : 1— Steak; 2 — 
potatoes and onions; 3 — one service and three din- 
ner plates; 4 — 1 steel and 1 silver knife, carving 
knife, butter spread, 2 service spoons; 5 — carving 
fork, and 2 silver forks; 6 — plate helped; 7 — 
steak; 8 — onion; 9 — ^potatoes; 10 — ^lemon; 12 — 
six-inch plates; 13 — spaghetti, serve 1 by waiter 
from side table. 



Serve champagne. 

Eemove steak service. 

Serve German asparagus on six-inch plates, vin- 
agrette sauce and wafers. 

Remove asparagus service and crumb table. 

Pass six-inch plate to each guest, also cheese 
knife, or small silver knife, if one on table has 



206 THE AMERICAN WAITER 

been used. Pass Neufchatel cheese as described 
in diagram 18. 

Eemove cheese course. Pass coffee, and serve 
brandy from decanter. Pass cigars, matches, and 

finger bowls. 

# • « 

STAG BIETHDAY PAETY 

Martini cocTctail 

Canape Caviar 

Buzzard Bay oysters sauterne 

Speared hearts of celery Pecans in cases 

Puree of tomato, reception vmfers 

Broiled laTce trout, grilled potatoes 

PicTcled cucumhers 

English chop with Mdney, St. Anthony ruinart 

May Irwin salad 

Arctic souffle 

Coffee Cognac 

The host should have guests assemble in recep- 
tion room, and just before entering dining room 
waiters should pass cocktail. Eemoving cocktail 
service, pass canape on six-inch plates to each 
guest. Eemove canape service. After a few min- 
utes the host will announce dinner, leading the 
way to dining room. The table may be set as 
in diagram 82. 



THE AMERICAN WAITER 



207 




KET TO DIAGRAM 82: 1 — Table; 2 — ^napkin, tea 
and after dinner spoon; 3 — chop service plates; 
4 — ^pecans in paper cases; 5 — 3 silver forks; 6 — 
1 steel and 1 silver knife, butter spread, soup 
spoon and oyster fork; 7 — butter plate; 8 — sau- 
terne, champagne, brandy and water glasses; 9 — 
linen center piece; 10 — vase of flowers; 11 — ferns 
and carnations; 12 — roses; 13 — 3-inch pink rib- 
bon. 



Follow instructions for banquet service (page 
92). Course 1, Oysters — Serve on English chop 
plate with fringed doily; no ice; have oysters 
and plate very cold. Pass celery and wafers (see 
diagram 83). 



208 



THE AMERICAN WAITER 




KEY TO DIAGRAM 83: "A," 1 — Chop plate; 2 — 
oysters; 3 — parsley; 4— lemon. *'B/': 1 — Celery 
dish; 2 — speared hearts of celery. ''C — Soup 
plate. ''D": l—Chop plate; 2— lake trout; 3 
— ^potatoes; 4 — ^pickled cucumbers; 5 — ^half lemon. 
"B**: 1 — English chop; 2 — potatoes; 3 — ^baked 
apple; 4 — stuffed green pepper; 5 — grilled to- 
mato; 6 — fried banana; 7 — ^parsley. <<F*': 1 — 
Eight-inch plate; 2 — cucumbers; 3 — sliced onion; 



THE AMERICAN WAITER 209 

4 — green pepper; 5 — sour apple; 6 — quartered to- 
matoes. ''G"— Arctic souffle. ''H"— Coffee. 

Follow directions of diagram 83, A to H, using 
"Banquet Instructions" untU you have completed 

the service of this party. 

* * ♦ 

A NOVEL DINNER DANCE (guests to ap- 
PEAR AS RUBES) : Have your large basement con- 
verted into country barnyard. Try to secure a 
few live rabbits, chickens, geese, a suckling pig, 
calf and pony. Make a stall for the calf and 
pony, and for the chickens, geese and rabbits a 
small fence a foot high, a foot from the wall all 
around, or on one side of the basement, according 
to the number of animals. Hang an old set of har- 
ness in one corner, a few shocks of fodder tied 
with ribbon; pitchforks, rakes, and any old farm 
implements for decoration. Barrels and boxes may 
be used for seats. Shade the lights with paper. 
Have your dinner table set in the dining room. 

Your invitations : * * Mr. and Mrs. B. invite you 
to take dinner with them down on the farm (our 
residence. Avenue D), on the evening of January 
6, early candle light (about seven o'clock). It 
is likely there will be some dancing after dinner; 
but you don't need to have on your Sunday 
clothes on this account, as all the nabors have 
agreed on wearin' their ev'ry day farm clothes. 
We hope you kin kum, and if you ain't able, send 
word by some of the children. Might be handy to 
know whose kummin." 

After guests arrive, have your band strike up 
old-fashioned march, and grand march to ball room 
basement. After a few dances dinner should be 
served in the old-fashioned way; fried chicken, 
sweet potatoes, corn, corn bread, hot biscuit, let- 
tuce and tomato salad, coffee, cheese, ice cream 

and cake. 

» » » 

DUTCH LUNCH: The American host or hos- 
tess is a law unto himself when it comes to giving 
a Dutch lunch. When Americans go in for the 
German variety of what is properly known as a 



210 THE AMERICAN WAITER 

Dutch Lunch, they generally have a Dutch spread 
Americanized to suit their own ideas. An in- 
formal Dutch lunch should be set on the bare 
table; but many Americans seem to prefer a pol- 
ished oak table with fancy doilies or a table 
cloth, candle sticks, etc. True, to give the Amer- 
ican hostess the benefit of the doubt, the doilies, 
etc., seem to be indispensable. I offer the fol- 
lowing menus for Dutch lunches: 

1 — B,ye bread with caraway seed; Dill pickles; 
Bed cold slaw; Herring salad; Potato salad; 
FranTcfurter with horseradish; Sliced onions; An- 
chovies; Blood saiisage; Summer sausage; Head 
cheese; SchmierJcase; Coffee cake; Coffee. 

2 — Boast rump of heef; Saratoga chips; Smoked 
tongue; English mustard; Summer sausage; 
Cheese, crackers; Pickles; Coffee; Cigars. 

3 — Pop corn; Pretzels; String bean salad; Sar- 
dines; Chipped beef; Pickled beets; Cold chicken; 
Baw oysters; Crackers; Cheese; Cigars. 

4 — Spaghetti; Sauerkraut; Pickled pigs* /^^*; 
Young onions; Holland herring ; Baked bean$; Bye 
bread; White bread; Coffee; Cigars. 

5 — Boiled salmon; Boiled trout in jelly; Cel- 
ery; OUves; Baw oysters; Pickles; Bye bread; 
Cheese; Cigars; Coffee* 



THE AMERICAN WAITER 211 

DEFINITIONS: American plan bill— That 
which is placed at guest's disposal for a get price. 

Table d'hote — A four-, five-, six- or seven-course 
dinner served in courses for a fixed price. 

A la carte — Mostly cooked to order, and pay for 

what you order. 

« » « 

SIDE W^EK FOB WAITEES: In these pro- 
gressive times it is not necessary to mention the 
fact that side -work for the present-day waiter 
has passed beyond recall. There is no demand 
for waiters to wash windows, care for corn, peas 
and berries, paint washing, polishing furniture, 
sweeping, or caring for silver. The business of 
waiting and serving has improved so much that 
a watch of ten or twenty waiters have all they 
can do without resorting to such laborious work, 
rendering them and their uniforms unfit for fur- 
ther duty. A good high-class waiter as any other 
salesman, needs rest of brain and plenty of fresh 
air to fit him for his duties; and I believe any 
fair-minded manager or proprietor will agree vnth 
me, as the appearance of waiters indicates the 
service the guest is to receive. 

Discipline should be of great importance in 
kitchen and dining room. A well regulated hotel 
cannot force discipline in one department and neg- 
lect it in the others. 

When a dispute arises between a waiter and 
cook, pantry man, or any other kitchen employee, 
do not attempt to stop waiter's order, nor allow 
any cook to refuse to serve a waiter who seems 
obstinate. Better serve the waiter; then refer 
matter to head of department for action. The 
waiter should have the benefit of the doubt in 
many cases, as he is in front of the gun, and the 
kitchen department is in the rear, firing regardless 
of the conditions of guest to be served. 



212 THE AMERICAN WAITER 

A System of Checking 



CHECKING SYSTEM FOR EUBOPEAN PLAN 

I am indebted to the LocTc-Stub Chech Co. of 
New TorTc and Chicago for the text and iUv^tra- 
tions under the above head, the company having 
permitted the reproduction from their booTdet on 
the control of Eeceipts in Hotels, Bestaurants and 
Cafes. The exposition is that of a thoroughly 
practical sifstem in general use throughout America. 

THE AUDITOR: The auditor, either man or 
•woman, is practically in complete charge, verifying 
all records and making the returns to the pro- 
prietor, as to the amount of cash taken in, and 
the amount of goods sold. 

A DAY'S BUSINESS UNDER THE LOCK- 
STUB CHECK SYSTEM: The auditor supplies 
the checker, on the latter 's requisition, with guests ' 
checks and duplicate checks, charging them to the 
checker, and crediting him with them when used. 

When the waiter goes on duty, the checker gives 
him an aluminum holder containing a supply of 
consecutively numbered guests' checks, each check 
having a stub securely locked; or where the guest 
check holder is not used, the waiter is given a sup- 
ply of loose checks. The waiter signs for these in 
a book (Fig. 103) kept for that purpose. 



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CHECKS 


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PIG. 103 — waiter's signature boob. 



When a waiter takes an order from a guest, he 
writes the items on the guest's check, as shown ol 



THE AMERICAN WAITER 



213 



(Fig. 104). Returning to the dining room, after 
having the order filled in the kitchen, the waiter 
stops at the checker 's stand, hands him the guest 's 
check, and at the same time lowers his tray, raising 
all covers, so that the checker can see what is on 
it. The checker then, selecting the proper dies, 
stamps the prices opposite the items on the guest's 
check (Fig. 105). He also stamps the same prices 
in the food column, under the waiter's number, on 
the checker's record-slip (Fig. 106) and returns 
the guest's check to the waiter, who then serves 
the guest. 



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PIG. 106 — checker's record slip 




w 



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Checker Ko* 



1 413 



FOOD WiNE CIGARS 



4.00 



Lock'StubCheefdn^SifStem Pat. Apr.^ *92. 

FIG. 107 — wine check 



214 THE AMERICAN WAITER 



DATE 



ROOM No. 



CHECK No. 

26 




oi' /^ ari.^S^^-rrt^'rrxjL/ 



/ <D,^t>%£€hc^yv/o4^:^Ayfcy 



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/ t^tjicJi^ ^.o^Liot^ tA^ 



Waiter 



LOCH-STUB CHECKING SYSTEM PAT DEC.29.'9e. 



PIG. 104 — guest's check 

WINE ORDERS: Suppose a guest, previously 
served, now orders a quart of -wine, the waiter 
writes the item on the guest 's check, as shown, 
goes directly to the checker and presents the 
guest's check to him. The checker, seeing that it 
is a wine item, takes one of the duplicates, and 
writes on it with a blue pencil, the number of the 
waiter, opposite the letter **W,'* and the num- 
ber of the guest's check opposite the letter ** 6" 
(Fig. 107). Then he stamps the price of the wine 



THE AMERICAN WAITER 



215 



DATE 



ROOM No 



CHECK.No. 

26 




^ Xb ^ryva-erryi^^o^xjL^ 


40 


/ (LCLfc^?^^ yS^U^aJcy 


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Waiter 



LOCK-STUB CHECKING SYSTEM PAT DEC.2d.'99. 



no. 105 — guest's check with prices STAMP.^a> on 



on the guest's check, opposite the wine item (Fig. 
108), at the same time stamps both the duplicate 
and the checker's record slip with the prices. The 
waiter now gets the wine from the serving bar, 
leaving the duplicate there, and serves the wine 
to the guest. 

In some hotels, where the wine business is par- 
ticularly heavy, a guest check with several cou- 
pons at the top, usually numbered 1, 2 and 3, is 
used. Each coupon also has the waiter and check 



216 



THE AMERICAN WAITER 



DATE 



ROOM No. 



CHECK No. 




:o£ 



^yuf-^'r>uyyxjty 



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M. 



1.25 



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Waiter 



LOCK-STUB CHECKING SYSTEM PAT OE&29/96. 



FIG. 108 — guest's CHECfK WITH WINE ORDER 



number printed on it. With this style of guest 
check, transactions requiring duplicates are more 
quickly handled, as when drinks or any items call- 
ing for the use of duplicates are ordered, all the 
checker has to do is to stamp the amount on the 
coupon, instead of having to write thereon the 
waiter's and guest's check number. For example, 
if the waiter has an order for wine he goes to the 
checker (in some places to the cashier), who 
stamps the prices upon the coupon at the top of the 



THE AMERICAN WAITER 



217 



DATE 



ROOM No. 



CHECK No. 




^ ^ 



4rn.^^frruryvu^ 







Waiter 



LOCK-STUB CHECKING SYSTEM PAT DEC.29. 98. 



FIG. 109 — guest's CHECK TOTALED 

guest's check, as well as opposite the item in the 
body of the cheek and also on his sheet, under the 
waiter's number. 

The different ways of handling the wine orders 
depend upon the opinion of the hotel controller, or 
the one having charge of the systems, as to the 
best method required for that particular hotel. 

CIGAR ORDERS: When the guest orders 
cigars, the item is handled the same as the wine. 
In many hotels and restaurants the cashier also 



218 



THE AMERICAN WAITER 



runs the cigar stand. When this is the case, he or 
she is supplied with a set of dies, and a checker's 
sheet. Then the waiter secures the cigars from the 
cashier, who stamps the price on the guest's check 
and on his checker's sheet. 

THE CASHIER: When the guest finishes his 
meal, the waiter takes the cheek to the checker 
(in some cases to the cashier), who adds up the 
amount of the items, and writes the total on the 
check in red ink (see script figures in Fig. 109). 
This is done to protect the guests, who do not as a 
rule add up their checks and prevents the waiters 
overcharging guests by writing in pencil a total 
of more than the amount of the cheek. The guests 
pay the waiter, who in turn pays the cashier, 
leaving with him the guest checks. 

Some places use a guest's check with a coupon at 
the bottom. This coupon is used as a receipt to the 
waiter. When the waiter pays the cashier, the 
cashier signs or stamps this coupon, tears it off and 
hands it to the waiter. In this way, if a check 
is lost, the responsibility can be easily placed. 

The payment of each guest's check is entered 
by the cashier in a cashier's book (see Fig. 110). 







-IfJS LOCK-STUB CHECKINQ SYSTEM. 


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PIG. 110 — cashier's book 



In the first column he enters the waiter's number, 
in the second column the check number, and, if 
the check is charged, the guest's name and room 
number, and in the total column, the total of the 



THE AMERICAN WAITER 219 

check. If he has time, he also enters the amounts 
of food, wine and cigars, appearing on the check, 
in their respective columns in the cashier's book. 
If busj, he enters only the waiter's number, check 
number and the total. In restaurants where there 
are no charge accounts, the entries are made on i' 
cashier's sheet, instead of cashier's book, giving 
the waiter's number, check number and total 
amount of each check. 

When the cashier goes off duty he adds up the 
amounts in the total column of the cashier's book, 
and enters the total in pencil, thus showing the 
amount for which he is responsible. The second 
cashier continues to make the entries under the 
first cashier 's entries, and in the same way adds up 
separately the amount of the checks he has han- 
dled. The last cashier at night adds up the items 
for the whole day, and enters the footing, besides 
making a footing of the amount of the checks he 
has handled. 

The cashiers always keep the checks in the same 
order in which they receive them, which is, of 
course, the same order in which they are entered 
in the book. This is done to facilitate the work 
of the auditor. At the end of the day these used 
checks are turned in to the auditor together with 
the cashier's book. 

When a waiter goes off duty he returns his 
check holder with all unused checks to the checker, 
and is given credit in the book in which they were 
charged. The last checker on duty makes out a 
report of the closing consecutive number of the 
checks used by each waiter, and sends this, together 
with the checker's record-slips or sheets used for 
the day and their closing consecutive numbers to 
the auditor. 

AUDITING: In most hotels, the auditing for 
each day is done the following day; in some 
hotels a night force does the work. 

The first thing the auditor does is to verify the 
total of each check, to check the entries in the 



220 THE AMERICAN WAITER 

cashier *s book hj comparing them with the guests * 
checks, at the same time going over the prices of 
food items as extended on the checks to see that 
they are priced correctly. The auditor then sorts 
the guests' checks by waiter's numbers, arranges 
each waiter's checks in consecutive order to see if 
there are any missing. The numbers of the first 
and last checks used are compared with the state- 
ment sent up by the checker, showing the number 
of checks used by each waiter. After this is done, 
the auditor checks the entries on the checker's 
slips with the items on the guests' checks, to see 
that all items are accounted for. In the event 
of a missing check, the unchecked items under that 
particular waiter on the checker's slip would be 
the amount called for on the lost check. 

After assembling and assorting the guests' 
checks the auditor then arranges the duplicate 
checks (the wine and cigar checks) by waiters' 
numbers, and checks them against the wine and 
cigar items on the guests' checks. The duplicate 
checks are then assembled in consecutive order to 
ascertain if there are any missing. If everything 
checks correctly, the auditor goes over and verifies 
the additions of the cashier 's book, and then enters 
the work for the day in the auditor's record book. 

VOID ITEMS: A transaction which oecura 
many times in hotels and restaurants is that known 
as a * * Void. ' ' This is the case where goods are re- 
turned. For example, a steak is improperly cooked, 
the cream is sour or the melon is bad. 

Such a transaction is handled as follows: The 
waiter takes the rejected food and the guest's 
cheek to the headwaiter, who, with a blue pencil, 
draws a ring around the price of that item and 
writes his initials opposite. The waiter then takes 
it to the checker who, with one of the dies, stamps 
the price upside down in the lower left corner of 
the guest's check, (Fig. Ill) and also upside down 
in the waiter's column of the checker's sheet. 
When the checker or cashier totals the guest's 



THE AMERICAN WAITEE 



221 



DATE 



ROOM N«, 



CHECK No. 

28 




/ jlOa^t^i^^^ ^at>/c;6i2^jt 



/ •^^^^^•^iryLA»»»^<^x^. 



/ ^jt^'-rt^ (U^Ot>Ca-uviJ 



/ &CUtuJ^C/i^'AiJ.i,^t^ 






.15 



_.2Q_ 
1.25 



OS' 




Waiter 



LOCK-STUB CHECKING SYSTEM PAT DEC.29,'96. 



FIG. Ill — **A VOID item" 

check, this amount is always shown deducted from 
the total, and the auditor deducts all items 
stamped upside down from the amount of the 
checker's sheet (Fig 112). 

The checker enters all ** Voids" in a **Void 
Book'* (Fig. 113), showing waiter's number, the 
check number, the article returned, the price and 
the reason why it was returned. This book is, as 
a rule, shown each day to the proprietor, who thus 
keeps in touch with the way food is being served 



222 



THE AMERICAN WAITER 





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FIG. 112 — checker's sheet 

and cooked. If, for example, five or six steaks 
were returned at a meal on account of improper 
cooking, it shows that the chef was negligent, and 
the proprietor goes directly to him to find out 
about it. If many melons were returned because 
they were unripe, he goes to the steward to find 
out why he purchased unripe fruit. 

The operation and auditing of the system is 
practically the same whether the guest check holder 
and record slip be used or the loose checks and 
checker's sheets without the locked stubs. 




FIG. 113 — ^VOID BOOK 



THE AMERICAN WAITER 223 



INDEX TO PART 2. 



After theatre luncheon for twelve ladies 199 

Alaska Souffle, to prepare and serve 191 

Appetizers 165 

Arm service 163 

Artichoke, service of 170 

Articles to be scratched on bill-of-fare 162 

Asparagus 191 

Auditing , 219 

Auditor, the 212 

Beef steak dinner for 60 persons 203 

Biscuit glace 191 

Bouillon, soups and broth, service of 176 

Cabinet, silver and tray rest 163 

Cashier, the 218 

Cashier 's book 218 

Casserole, serve steak, squab, or chicken.,.. 179 

Charlotte russe and cream puffs 191 

Checker 's record slip 213 

Checker's sheet 222 

Checking, Lock-Stub system illustrated 212 

Checks, paying at cashier 's desk 161 

Chicken, to carve and serve 184 

Chops, steaks and grills, service of 176 

Cigar orders 217 

Club breakfasts 160 

Coffee, in percolator, to serve 195 

Coffee and tea, service of . . . , 195 

Corn on cob 191 

Cotuits, service of 167 

Coupe St. Jacques 193 

Day's business, a, under the Lock-Stub check 

system 212 

Definitions 211 

Desserts 191 

Ducks, to carve and serve 183 

Dutch lunch ■ 209 

Finger luncheons 196 

Fish, service of 174 



224 THE AMERICAN WAITER 

French pastry 194 

Fried oysters, with bacon, speared, recipe. . . . 199 

Fruit cocktail, recipe for 201 

Game 186 

Good, polite service requires time 165 

Goose, to carve and serve 184 

Goose, to cook, feet, neck and wings 185 

Goose, German- Jewish style 184 

Gooseneck sausage 185 

Grilled vegetables 190 

Grills, steaks, and chops, service of 176 

Guests* check (illustrated) 214-217 

Hors d'oeuvres 165 

Horseneck, recipe for 201 

Ice cream service 191 

Ices and sherbets 193 

Individual planked whitefish, recipe for 201 

Introduction 158 

Luncheons, dinner parties, and banquets. . . . 196 

Novel dinner dance 209 

Opossum 188 

Orders, write fgr guests 161 

Oysters, service of 171 

Parf aits 193 

Pheasant, roast en plumage 186 

Planked, birds, service of 168 

Planked Opossum a la Higginbotham 188 

Planked turkey, bouquetiere 180 

Plovers, roast, broiled 186 

Portions and half portions 159 

Potatoes, to serve various ways 190 

Prairie hen, to serve 186 

Progressive automobile party, a 201 

Quail, roast, broiled, to serve 186 

Eabbit, to cook and serve 187 

Eecommendations for today 159 

Belishes 162 

Eoyal Horseguard steak 178 

Sea foods, and service of 170-171 

Service for four persons 165 

Service plates 160 

Sherbets and water ices 193 



THE AMERICAN WAITER 225 

Sidework for waiters 211 

Silver cabinet and tray rest 163 

Soups, bouillon, and broth, service of 176 

Special grill, St. Anthony 180 

Squirrel 186 

Stag birthday party 206 

Steak, squab, or chicken en casserole 179 

Steaks, chops and grills, service of 176 

Stewed vegetables 191 

Tea and coffee, service of 195 

Tea au rum 196 

Time required to cook 165 

Turkey, planked, to carve whole 180 

Vegetables 190 

Venison, roast, steak 186 

Void book 222 

Void items 220 

Waiter's signature book 212 

Watermelon au champagne, or ginger ale. . . 195 

When guest refuses to accept article 162 

Whitefish, individual, planked, recipe for.... 201 

Wine check 213 

Wine orders 214 

Write orders for guests 161 




Popular Handbooks 

for Hotel, Restaurant, Transportation 
Catering, Institution and Club Use 



Ranhofer's Epicurean: The king of cook books is "The 
Epicurean," by Charles Ranhofer, of Delmonico's. This 
book is 1,200 pages, and weighs about ten pounds. It is 
the most extensive, the most complete, the most readable, 
the most attractive, and the best all-around cook book 
that has ever been published. The first chapter is devoted 
to table service, with instruction in menu-making and the 
care and service of wines, the decoration of the table, the 
fixing of the sideboard, complete dining room instructions 
for the service of course dinners. French and Russian 
service is explained. There are lists of china, glass, and 
silver, etc. ; a table of supplies in which the French and 
English names are given, and a market list. Then follows 
144 pages of menus for breakfasts, luncheons, dinners, 
buffet or standing suppers, _ collations, hunting parties, 
garden parties, dancing parties, etc. All dishes in these 
menus are numbered to conform with recipes for them in 
the body of the book. There is a chapter on elementary 
methods, in which even the drudgery work in the kitchen 
is explained, and all the work done by apprentices in the 
early stages of hotel kitchen work. The chapter on kitchen 
utensils is very full, every utensil illustrated. Then come 
the recipes: 200 soups, 251 sauces, 133 garnishes, 191 side 
dishes, 101 shell fish, 218 fish, 165 beef, 165 veal, 75 mut- 
ton, 109 lamb, 48 pork, 224 poultry, 163 game, 198 miscel- 
laneous entrees, dl salads, 172 vegetables, 100 eggs, 37 
farinaceous foods, 233 sweet entrees, 170 cakes, 17 breads, 
189 ices and iced drinks, 90 confectionery, and several 
illustrations of centerpieces. There is an exhaustive chapter 
on wines, several recipes for mixed drinks, and 64 pages 
devoted to a collection of Delmonico menus. The index 
occupies 44 double-column pages. There are more than 
800 illustrations. A most excellent feature of The Epi- 
curean is that every recipe in it appears under a good 
honest English name, alongside of which is the translation 
of it into French. It is beautifully bound in Keratol Levant 
grain, embossed in gold. Price $7.00 

The Edgewater Beach Hotel Salad Book (Shirclifife). Con- 
tains more than 600 tested recipes for salads and salad 
dressings. Mr. Shircliffe has not only given the recipes, 
but in many cases has supplemented them with author's 
notes, calling attention to special health-giving features, 
and suggesting diets for the different ailments that afflict 
humans. He also takes opportunity to preach many a 
short sermon on the importance of right eating and what 
is best for health from the cradle to old age. He also 
intersperses much of human interest inthe way of anec- 
dote, legend and historic events. In this way it is more 
than a cook book — it is readable to those who are not so 
much interested in how to make salads as in the enjoy- 
rnent of them. The great charm of the book js the illustra- 
tions, which are from direct photographs in the natural 
colors, SO that the dishes illustrated have the eye-appeal 
I 



and the enticing qualities of the real dish. It is a book 
that fits into every kitchen — home, hotel, club, hospital, 
restaurant, lunch room, cafeteria, steamship, dining car, 
industrial catering plant, institution, army mess — in fact, 
wherever information is desired as to the why and how to 
prepare for the table. Price $5.00 

Salad Portfolio (Shircliffe). A set of beautiful illustra- 
tions of salads taken from the Edgewater Beach Salad 
Book. They are mounted on heavy green cover stock, 
8J4 X 11 inches, each showing one or two of the salads 
and are suitable for framing. The portfolio may be used 
by the maitre d'hotel to assist him in selling party menus. 
The illustrations are so natural and appetizing that they 
make strong appeal to patrons when selecting the salad 
course for special menus. Also these pictures serve as a 
guide to pantry girls, showing them how the finished salad 
should look. Price $2.50 

The Edgewater SandwiQh Book (Shircliffe). Supplemented 
with chapters on hors d'oeuvres, supremes, canapes and 
relishes. More than 600 recipes. This book is by the author 
of the Edgewater Salad Book, the most important culinary 
book produced in recent years. There are thirty illustra- 
tions of sandwiches and hors d'oeuvres. It will meet the 
requirements of all kinds of refreshment places from the 
soda fountain to lunch room, tea room and high-class 
restaurant. Bound in convenient pocket size. Price. . .$2.00 

The Hotel St. Francis Cook Book (Hirtzler). The author 
was chef of Hotel St. Francis, San Francisco. Adapted for 
hotels, restaurants, clubs, coffee rooms, families and every 
place where high-class, wholesome cuisine is desired. This 
is the most important culinary book that has come from 
any press in the last twenty-five years. Mr. Hirtzler is 
known thruout Europe and America as one of the ablest 
chefs of the day. He made the cuisine of the Hotel St. 
Francis world-famous. A feature of the Hotel St. Francis 
Cook Book that will be appreciated by thousands of hotel 
people, caterers, families and all interested in home eco- 
nomics, is the selection and preparation of foods in_ sea- 
son ; the presentation of breakfast, luncheon and dinner 
menus for every day in the year — the selections appro- 
priate, and all dishes actually prepared and served in the 
Hotel St. Francis. This feature of the book gives a sugges- 
tive quality, a reminder attribute, and a knowledge of food 
economies and food attributes that is hereby brought to 
the aid of the proficient and the learner, also enables even 
the inexperienced to produce the well-balanced menu. The 
Hotel St. Francis Cook Book is indexed and cross indexed 
so that every recipe can be referred to on the instant. 
Price $3.00 

A Selection of Dishes and The Chef's Reminder (Chas. 
Fellows). The book that has met with the largest sale and 
is in most demand from managers, stewards and cooks. Is 
in vest pocket form, 220 pages. The most complete and 
serviceable pocket reference book to culinary matters that 
has ever been published. It is not a cook book, in the gen- 
eral sense of the word, but is full of ideas and suggestions 
regarding bill-of-fare dishes. Chapters are devoted to en- 
trees of all kinds, salads, soups, consommes, fish and their 
sauces, sauces in general, garnishes, fancy potatoes, miscel- 
laneous recipes, hints to cooks and stewards, suggestions 
for breakfast, lunch and supper dishes, chafing dish cook- 
ery, menus, and a pronouncing glossary of culinary terms. 
Hundreds of the dishes listed are given with their bill-of- 



fare names only, as the cooks understand the basic work 
in preparing dishes, and the sauces and gardnishes are 
treated separately, with information as to their component 
parts. Thousands of men who possess a copy of this book 
say it is their greatest help. Printed on bond paper, bound 
in flexible cover. Price $1.00 

The Culinary Handbook (Chas. Fellows). Presents in 
concise form information regarding the preparation and 
service of nearly 4,000 different bill-of-fare dishes; also 
gives much information of encyclopedic nature regarding 
foods of all kinds. Quick reference to every dish prescribed 
is facilitated with an index of 39 columns arranged in 
alphabetical order, and cross indexed, so that no matter 
what one is looking for, all he has to do is to find the 
initial letter and under it, in alphabetical order, for sec- 
ond, third and fourth letters, etc., the article wanted, with 
page on which it is found. Referring, for instance, to a 
sauce of any particular kind. Find the word Sauce in the 
index, and under it will be found in alphabetical order 149 
different sauces; and_ under Salads, 71 different kinds, 
exclusive of the variations in making. Under head of Sau- 
sage there are 45 different kinds described, with directions 
for making as well as cooking and serving. In fact, the 
sausage information in this book is more complete than in 
any other published. 190 pages; 7x10 inches $2.00 

Clarenbach's Hotel Accounting. In writing this book it 
was Mr. Clarenbach's purpose to outline a simple system 
of hotel accounting that would meet the needs of the aver- 
age hotels, particularly of hotels from 50 to 200 rooms. 
His first book was published in 1908 and the system was 
adopted by thousands of hotels. Since then there have been 
two revisions to meet new conditions of the more modern 
hotels. This is the third revision, thoroly up-to-date, and 
with illustrations that s:how the actual account books rul- 
ings and facsimile entries ; and the text matter is so clear 
that one need not be a practical bookkeeper to understand. 
The book is in four parts, these covering all departments. 
It shows how to get storeroom "per dollar" costs; how to 
handle the cigar business ; how to get an accurate state- 
ment of the hotel's business from month to month, and a 
method of auditing the front office. A "Profit and Loss" 
statement is shown. The text matter emphasizes the impor- 
tance of being accurate, of a check on every transaction, 
and the economy of doing things the right way, thus pre- 
venting vexatious mistakes that take valuable time in mak- 
ing corrections, and giving the operator the satisfaction 
that comes from being master of his business. Hotels now 
having workable accounting systems can find in the Clar- 
enbach book ideas that may be incorporated by them to 
advantage. Also they will find the Qarenbach system 
elastic, and its results can be put on a comparable basis 
with results obtained from other systems of hotel account- 
ing. The book is supplemented with a chapter headed "An 
outline of the front office methods of the largest hotel in 
the world." The book is 9x12 inches and contains 66 
pages, printed on ledger paper, attractively bound in cloth 
cover. Price $1.00 

Front Office Psychology (Heldenbrand). This is the only 
book that outlines rules of conduct for the people in the 
front office who meet the public, where a pleasing person- 
ality and correct habit of deportment, speeck, dress, and 
all-around cleanliness makes for ideal salesmanship. The 
suggestions^ are classified under different heads as Em- 
ployee relations, Your personality, Receiving and rooming 
3 



fuests. Handling of mail, Informatioii, Checking out, 
'ront office tactics. The book is written from the prac- 
tical viewpoint of a student of human nature, and in this 
respect is a classic. It inspires to an improvement in 
service and can be read with profit by young and old itt 
the sm3.ll or the large hotel, or institution, or business 
house. Pocket size, 5x8 inches, 100 pages. Attractively 
bound in water-proof cover. (A special price is made to 
hotels and chains of hotels buying in quantities of ten or 
more.) Price $2.00 

The Bell-Boyd's Guide (Heldenbrand). This book wa3 
written with the object of training young men of good 
habits in the duties customarily performed by bell-boys. 
It was prepared by the author to instruct those not fa- 
miliar with hotels in the particular bell-boy work required 
for his own hotel — the Hotel Heldenbrand of Pontiac, 
Michigan. With slight variation this book will meet the 
needs of the average hotel thruout America. It is pocket 
si2e, 32 pages. (A package of four books for 1.00.) 
Price $1.00 

Paul Richards' Pastry Book is the title in brief of "Paul 
Hichards' Book of Breads, Cakes, Pastries, Ices and 
Sweetmeats, Especially Adapted for Hotel and Catering 
Purposes." The author is known as one of the most skillful 
all around bakers, pastry cooks and confectioners in 
America, and has demonstrated the quality of his work in 
leading hotels. In writing this book he took particular 
pains to have the recipes reliable and worded in such sim- 
ple fashion that all who read them may readily understand 
and work from them. The book is in seven parts. Part I 
is devoted to fruit jellies and preserves; jams, jellies, 
compotes and syrups ; preserved crushed fruits for sher- 
bets and ices ; preserving pie fruits ; sugar boiling degrees ; 
colors. Part II, pastry and pie making, pastes and filHngs; 
pastry creams, patty cases, tarts and tartlets; icings. Part 
III, cake baking. Part IV, puddings and sauces. Part V, 
ice creams, ices, punches, etc. Part VI, breads, rolls, buns, 
etc. Part VII, candy making and miscellaneous recipes ; 
bread economies in hotel; caterers' price list. The recipes 
are readily found with the aid of 36 columns of index and 
cross index in the back of the book, this index forming in 
itself a complete directory, so to speak, of breads, pastry, 
ices and sugar foods. Printed on strong white paper; page 
7x10 inches, 168 pages, bound in cloth $2.00 

Pastry for the Restaurant, by Paul Richards, a vest 
pocket book of 158 pages, is, as its title indicates, espe- 
cially produced for the use of bakers employed in restau- 
rants and European plan hotels. The style of work required 
for the American plan hotel with table d'hote meal, and that 
for the European plan hotel restaurant, where each article, 
is sold for a separate price, has brought about a demand 
for a book with receipts and methods especially adapted 
lor the preparation of bakery and pastry goods for indi- 
vidual sale. The first chapter is devoted to French pastries, 
which are now so generally sold, yet so little understood,' 
because of the misnomer _ title; then follows cakes and 
tarts of every kind ; pies in great variety ; puddings, hot 
and sold; ices, ice creams, and many specialties, all set 
forth with ingredients, quantities, and methods of mixing 
and preparing, and instructions for oven or temperature 
control. Mr. Richards' other books have become standard 
the world over, and this one will be equally reliable. The 
index to this book makes a very complete reference to; 



popular pastry goods and will be found valuable as a 
reminder. The book is printed on bond paper $1.00 

Ice Cream for Small Plants. This new book tells you how 
delicious, wholesome ice cream and other frozen desserts 
can be made economically in small quantity, such as in a 
hotel, club, restaurant, hospital or other institution. It 
contains complete information regarding the manufacture 
of ice creams ; also the equipment and its care. 158 care- 
fully standardized recipes for high grade ice creams and 
other frozen desserts, with 23 pages of pictures of specialty 
dishes. A practical handbook written in non-technical 
language. 180 pages, 5x71/^ inches, cloth bound. Price $2.50 

Housekeeping on Parade. This book is the most complete 
guide to hotel and institution housekeeping that has been 
produced. It covers every angle for the small and the large 
establishment — rules and regulations; instructions for doing 
things the right way; recipes for cleaning; and methods of 
keeping track of things — all are so thoroughly explained, 
and the book so profusely illustrated, it makes a text 
book not alone for the housekeeper but for the management. 
96 pages, 9x12 inches, in new plastic binding. Price .$1.00 

The Vest Pocket Pastry Book (John E, Meister). This 
little book contains 500 recipes, includes 57 for hot pud- 
dings (pudding sauces, etc.; 77 for cold puddings, side 
dishes, jellies, etc. ; 90 for ice creams, water ices, punches, 
etc.; 68 for pastes, patties, pies, tarts, etc.; 11 for cake; 
17 for icings, colorings, sugars, etc.; 60 for bread, rolls, 
yeast raised cakes, griddle cakes, etc., as well as 55 mis- 
cellaneous recipes. Mr. Meister wrote this book at the 
request of the editor of The Hotel Monthly, who had heard 
his work highly complimented by his employers, who said 
they believed him to have no superior as as first-class 
workman. The recipes, while given in few words, yet are 
easily understandable, and have helped thousands of bakers 
to improve their work. Book is indexed ; printed on bond 
paper. Price $1 .00 

The Vest Pocket Vegetable Book (Chas. G. Moore), has 
done more to popularize the cooking and serving of vege- 
tables in hotels and restaurants than any other book ever 
published. It was written with this idea. The author took 
particular pains to make this little volume a classic and 
his masterpiece, and he succeeded remarkably well. Into 
120 pages he has condensed more information regarding 
the history, cultivation, nutritive qualities, and approved 
forms of cooking and serving vegetables than can be 
found in any other book, no matter how large ; and it has 
been demonstrated to be a book without mistakes. Recipes 
for soups, sauces, garnishings and salads supplement the 
general recipes. There are 78 ways of preparing potatoes, 
19 of mushrooms, 19 of onions, 15 of cabbage, etc., 27 of 
beans, 15 of rice, 25 of tomatoes, and others in number in 
proportion to their importance. The vegetables are given 
with their English names and the French and German 
translations. The book is indexed, printed on bond paper. 
Price $1.00 

The Book of Sauces, by C. Hermann Senn, is the newest 
of The Hotel Monthly Handbook series. Mr. Senn is the 
author of the famous Twentieth Century (Dookery Book, 
The Menu Book, Practical Gastronomy, and ten other 
Cflinary books that have become standard in Europe, and 
that have extensive sale in America. His Book of Sauces 



is the most complete work of the kind that has ever been 
produced. It treats the subject thoroly from every angle 
and covers all kinds of sauces for meat, poultry, fish, and 
salad dishes; also sweet sauces. This book is adapted not 
alone for the hotel and catering trades, but also for family 
•use the world over. Epicures will find it invaluable for the 
suggestions and practical instructions, together with the 
culinary lore therein contained. Book is vest pocket size, 
printed on bond paper $1.00 

The Hotel Butcher^ Garde Manger and Carver. (Frank 
Elvers.) The author has cultivated a new field in culinary 
literature, and produced a book both novel and useful. His 
experience as butcher, carver, chef and steward enabled him 
to compile facts regarding meats and meat economics, from 
the butcher shop to the dining-room table, that will be in- 
valuable to managers, stewards, chefs, and all persons em- 
ployed in culinary work. His book digests the subjects of 
buying, handhng, sale, and service of meats, poultry and fish 
for hotels, restaurants, clubs and instiutions. It is varied 
with suggestions for the use of meats and trimmings for 
particular dishes ; the composition of these dishes set forth 
in concise form. The information is clarified by the use 
of about 300 illustrations. The index is so comprehensive 
that any item may be referred to on the instant. 125 pages. 
Price $2.00 

"The Advertising of Hotels" by Clarence Madden is the 
first practical, comprehensive inquiry into hotel advertising 
ever made available. It is the only book which treats the 
problem of selling rooms and service in its entirety — pro- 
motion, publicity, "in-the-house", "word-of-mouth", copy, 
appropriation, media selection, and agency contact. Mr. 
Madden is acquainted with both sides of the adv^tising 
picture. His book brings the two into sharp focus and shows 
their proper relationship. . . . Anyone who is in any way 
affected by hotel advertising should be sure to have on 
hand a copy of "THE ADVERTISING OF HOTELS" for 
study, reference, and guidance. 136 pages. Price $2.00 

The Fish and Oyster Book, by Leon Kientz, for many 
years chef of Rector's (the noted sea foods restaurant in 
Chicago), is a handy vest pocket volume, the leaf measur- 
ing 2x6 j/2 inches. In this book Mr. Kientz tells in concise 
manner how to cook practically every kind of fish that is 
brought to the American market ; and not only explains 
the method of cooking, but also the making of the sauces 
and the manner of service. Every recipe is given with its 
bill-of-fare name in EngHsh and its translation into the 
French. The recipes include also such dishes as frogs' 
legs, all kinds of shell fish, snails, terrapin, and the fish 
forcemeats. Also there is an appendix with specimen fish 
and oyster house luncheon and dinner menus, with and 
witkout wines. The book is indexed, printed on bond 
paper, bound in flexible cover $1.00 

'Economical Soups and Entrees (Vachon). This book was 
written in response to a demand for a book that would 
tell how to prepare savory dishes from inexpensive mate- 
rials at small cost ; and, in particular, how to use up left- 
overs; by which is meant good cooked foods not served 
at a previous meal, and which have not in any way lost 
their marketable value in the sense of deterioration of 

auality, but which can be served in hotel or restaurant in 
le game appetizing manner that leftovers arc served in 
6 



:^ 



well-to-do families. Mr. Vachon was selected to write this 
book because of his reputation as an economical chef. In it 
he has given recipes in particular for meat entrees of the 
savory order, stews, pies and croquettes, hash, salads and 
fried meats. The soups include creams, broths, bouillons, 
chowders, purees, pepper-potsand the like. It is two books 
in one, separately indexed, printed on bond paper, leaf 3x7 
inches, bound in flexible cover. Price $1.06 

Eggs in a Thousand Ways, by Adolphe Meyer, gives more 
reliable information regarding eggs and their preparation 
for the table than can be found in any other book. ^ Is 
indexed and cross indexed so that any method of cooking 
eggs and any of the garnishings can be referred to on the 
instant. The book starts with boiled eggs. Then (following 
the departmental index in alphabetical order) are cold 
eggs, 79 ways; egg drinks, 22 kinds; eggs in cases, 25 
ways; in cocottes, 24 ways; mollet, 79 ways; molded in 
timbales, 29 ways; fried, 33; fried poached, 38; hard 
eggs, 32; miscellaneous recipes, 27; omelets in 210 ways; 
poached, 227 ways; scrambled, 123; shirred, 95; stuffed, 
hard, 34; surprise omelets, 9; sweet eggs, 16; sweet ome- 
lets 38. The recipes are in condensed form. The book is 
vest pocket size, 150 pages, printed on bond paper. . .$1.00 

The American Waiter (John B. Coins) is the only pub- 
lished book that treats intelligently of the waiter's work 
from bus boy to head waiter, for both hotel and restaurant 
requirements. The author has recently completed Part 2 
of this book, the new part devoted largely to European 
plan service, and, combined with Part 1, which is devoted 
largely to American plan service, has rounded out a man- 
ual which is very valuable to those who would give table 
service of the kind suited for the average hotel. Inter- 
spersed in the book are chapters on the care of table 
wares, salad making, table setting, carving, dishing up, 
banking of sea foods, building of banquet tables, and 
many other useful items of information. The book is illus- 
trated, vest pocket size, printed on bond paper $1.00 

The Van Crman System of Hote! Control. A book illustrat- 
ing and describing the many forms used in the hotels of the 
Van Orman Chain of hotels. Price $.50 

Palmer House Cook Book (Ernest E. Amiet). Recipes for 
world-famous dishes just as they are prepared by one o£ 
America's most renowned chefs. He shows how simple, 
ordinary dishes can be made to literally "sing" with 
tempting new flavor and appearance. Beautiful natural- 
color illustrations show how many of the finished dishes 
look, and the proper manner of their service. The book 
is divided into_ two sections. The first gives breakfast, 
luncheon and dinner menus, with recipes, for 76 consecu- 
tive days; the second part contains 339 additional recipes 
for dishes which may be substituted for those appearing 
on the menus $3.00 

Candy for Dessert (Paul Richards). This book is concise, yet 
thorough on the subject of candy making; and in addition, 
offers valuable pointers for the preparation of fountain 
syrups, ice creams and ices. It starts out with information. 
on sugar boiling degrees; then follow the recipes and other 
basic information for fondants, caramels, fudges, taffies, 
nougats, crystallized candies, fruit centers, bar candies, bon 
bons, drops, wafers, miscellaneous candies, sugar spinning, 
syrups, ice creams and ices. The book is vest pocket size, 
bound in flexible cover., , $1.00 



Drinks (Jacques Straub).^ This book contains about 700 
accurate pre-prohibition recipes for mixing various kinds of 
popular and fancy mixed drinks as served in the best 
hotels, clubs and bars. There is alsa a chapter on the 
medicinal value of wines; how to handle and serve wines; 
types of wines to be served with meals; and outline 
sketches of correct glassware Price $1.00 

^ Hospitality (John McGovern). A series of short writings, 
virtually a scrap-book, written to amuse as well as inform 
about the hospitalities in all lands from almost Time's be- 
ginning to the present age. A classic in its own right, written, 
in a conversational tone. It is interesting, amusing and in- 
spirational. 200 pages, 4x734 inches $1.(b 

The Housekeeper's Primer (Jane C. Van Ness). This book 
will serve as an everyday manual and practical guide to 
better, more efficient housekeeping methods. It is chock 
full of tested and tried methods, and directions for hotel 
housekeeping. It gives the housekeeper's duties and respon- 
sibilities, suggests practical ways to save money, and helps 
you provide guests with clean, wholesome, attractive accom- 
modations in an efficient and economical way. The House- 
keeper's Primer was written especially for the housekeeper 
of the medium and small size hotel, but it also serves as a 
most helpful reminder to those in larger houses. The author 
is a practical housekeeper, and consequently she writes with 
full knowledge of the routine jobs (and the unexpected 
ones) that must be handled in every housekeeping depart- 
ment. 84 pages, 5x7^4 inches, cloth bound $1.00 

Hotelkeeping for Profit (Reprinted from The Hotel Month- 
ly). A series of articles dealing with the successful oper- 
ating methods of a typical 100-room hotel. Includes: Should 
a small hotel operate its own laundry? Can a small hotel 
afford air conditioning? Modernizing refrigeration in a 
small hotel. Shall we put in a stoker? Modern Accounting 
in a small hotel (including illustrations of the forms used). 
24 pages, 9 x 12 inches $ .50 

Menu Translator (Duchamp & Jenning). This book was 
formerly known as the "Universal Dictionary of Menus" 
and served as a guide to thousands of menu-makers, 
stewards, and chefs. Today, it has been completely revised, 
greatly enlarged and lists about 12,000 translations in 
French, English and German. Items are carefully arranged 
under 25 headings, making it easy to find any item. Now in 
its seventh edition, and one of the newest and most com- 
plete works of its kind. 137 pages, 5x7^ inches $3.00 

Clifford M. Lewis' "American Plan Check System" .. $1 .00 



Prices subject to change, up or down, 
according Jo matlcetiConditions 

Hotel Monthly Bookshop 

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